Description
This vibrant harvest bowl combines the earthy sweetness of roasted sweet potatoes with robust curly kale, crispy chickpeas, and crunchy pecans. Perfectly balanced by a zesty, golden maple mustard dressing, this nutrient-dense salad offers a satisfying contrast of textures. It is an elevated, wholesome meal that is hearty enough to stand alone yet simple enough to prepare on a busy weeknight, making healthy eating feel like a true luxury.
Ingredients
2 large sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, rinsed and patted dry
2 tablespoons olive oil
1 teaspoon smoked paprika
1 bunch curly kale, stems removed and chopped
1/2 cup pecans, toasted
1/2 cup sharp cheddar cheese, shredded
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potatoes and chickpeas with 2 tablespoons olive oil, paprika, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until potatoes are tender and chickpeas are crispy.
While roasting, place kale in a large bowl and massage with a pinch of salt until tender and dark green.
In a small jar, whisk together olive oil, maple syrup, mustard, and apple cider vinegar to create the dressing.
Combine kale with roasted mixture in a serving bowl.
Top with toasted pecans and shredded cheddar.
Drizzle with dressing and toss gently before serving.
Notes
Massage the kale for at least 3-5 minutes to break down the tough fibers. You can substitute pecans with walnuts or sunflower seeds. Keep the dressing separate if meal prepping to maintain the texture of the kale.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg