Cinnamon Roasted Sweet Potato, Mixed Greens and Maple Crispy Chickpea Salad with Lemon Tahini Dressing
 
 
Author:
Serves: 2
Ingredients
  • 6 cups chopped kale, washed and dried
  • 1 cup packaged coleslaw mix (I used beet and carrot slaw)
  • 1 cup mixed greens - I used baby spinach and butter lettuce
  • ¼ cup pomegranate arils
  • 1 large or 2 small sweet potatoes, peeled & diced
  • 1 tbsp olive oil
  • ½ teaspoon ground cinnamon
  • Pinch of salt and pepper
  • Crispy Maple Smoked Chickpeas - see recipe below
  • Lemon Tahini Dressing - see recipe below
Instructions
  1. Preheat oven to 450F. Make your chickpeas first (recipe below) then turn oven temperature down to 400 F and to make your sweet potatoes. While the chickpeas are roasting make your tahini dressing (recipe below) and store it in the fridge until you are ready to drizzle it on the salad.
  2. Peel and dice sweet potatoes into small cubes.
  3. Toss in olive oil and season with the cinnamon and a pinch of salt and pepper.
  4. Place evenly on a baking sheet lined with parchment paper and roast in the oven for 40 minutes, flipping the potatoes over halfway through to ensure even baking.
  5. While the potatoes are baking, place kale into a large serving bowl and drizzle with oil. Massage with your fingers until kale is nice and soft.
  6. Add the slaw, mixed greens and pomegranate arils. Once the potatoes are baked let them cool for a few minutes before tossing them into the salad bowl. Top with chopped pecans or any nuts that you desire. Drizzle with tahini dressing, toss and serve.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/02/17/cinnamon-roasted-sweet-potato-kale-and-crispy-chickpea-salad-with-lemon-tahini-dressing/