Roasted Sweet Potato Bowl with Crispy Kale and Yogurt Dill Sauce
A simple, nourishing bowl with roasted sweet potato, spicy chickpeas, crispy kale chips, and a quick yogurt sauce. Packed with flavor and ready in 60 minutes.
Servings
Ingredients
- 1 large sweet potato 17 oz / 500 g
- 1.5 cup cooked chickpeas
- 1 tbsp olive oil divided
- 2 tsp ground cumin
- ¼ tsp chili powder
- 1 tbsp nutritional yeast
- 2 cup kale finely chopped
- 2 tbsp pumpkin seeds
- 1 spring onions finely chopped
Yogurt Sauce
- 1 garlic clove minced
- ¾ cup yogurt I used soy
- ¼ cup fresh dill finely chopped
- 1 tbsp whole-grain mustard
- 1 tbsp lemon juice
- sea salt flakes to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the sweet potato: Slice the sweet potato in half lengthwise and place it cut-side down on a large baking tray, lined with baking paper. Bake on the middle rack of the oven for 45 minutes.
- Prepare the chickpeas: After 20 minutes, toss the chickpeas with 0.5 tbsp olive oil, cumin, and chili powder. Add them to the sweet potato tray and bake for the remaining 25 minutes.
- Prepare the kale: Toss the kale with 0.5 tbsp olive oil and nutritional yeast. Spread it out on a separate tray and bake on the top rack for 10 minutes until crispy.
- Prepare the sauce: Mix the yogurt with grated garlic, chopped dill, mustard, lemon juice, and sea salt flakes.
- Assemble: Top the sweet potato with the roasted chickpeas, crispy kale, sliced spring onions, and pumpkin seeds. Adjust salt to taste, and serve with the yogurt sauce.
Video
Nutritional Information - Per Serving
Calories 590kcal | Carbohydrates 67g | Protein 24g | Fat 18g | Sodium 467mg | Fiber 258g | Vitamin A 1848IU | Vitamin C 63mg | Calcium 355mg | Iron 8mg