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16Ingredients
55Minutes
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Description
Mix up a bowl of flavor with this vegetarian feast of healthy, soul-soothing foods. Roasted curry chickpeas make a crunchy, craveable topping that will become a favorite snack and salad topping.
Ingredients
US|METRIC
4 SERVINGS
- 2 bunches kale (such as Red Russian)
- 2 sweet potatoes
- 2 tsp. avocado oil (or coconut oil)
- kosher salt (for sweet potatoes)
- freshly ground black pepper (for sweet potatoes)
- 1 can chickpeas (14 oz. per can)
- kosher salt (for chickpeas)
- freshly ground black pepper (for chickpeas)
- 1 tsp. curry powder
- 1 Tbsp. ghee
- kosher salt (for kale)
- freshly ground black pepper (for kale)
- 2 avocados
- 1 cup sauerkraut
- 1 cup hummus
- 1/4 cup Tahini
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Directions
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Reviews(4)
Kita 2 years ago
I modified it a lot (squash instead of sweet potato, added rice + egg, no sauerkraut, forgot hummus) & it was good, really satisfying/filling
Parnell Forbing 2 years ago
Great dish. Cooked onion with the sweet potatoes. The curried chickpeas were the best part. I'll be making them on their own in the future as a garnish or even a healthy snack.
Travis P 2 years ago
Such a simple recipe, but so much flavor. I used a little extra curry seasoning when seasoning the chickpeas, but everything else stayed the same. It’s a filling meal that will make for good leftovers. Really enjoyed this one, and I hope you do to.
Txtmblwd 3 years ago
Wow! Amazing blend of flavors! Honestly wasn’t sure how the fresh sauerkraut would mesh with all the flavors, but it was fantastic! I added cubed, grilled chicken breast for my husband and he was over the top with compliments on the entire dish! Thank you so much for this fab recipe!