Crispy Chickpea, Sweet Potato and Kale Bowls with Garlic Tahini Sauce

MY FRESH PERSPECTIVE
20Ingredients
50Minutes

Ingredients

US|METRIC
  • extra virgin olive oil (in a mister)
  • 1 sweet potato (medium, peeled and sliced into rounds)
  • 1/4 red onion (medium, cut into wedges)
  • 1 cup zucchini (sliced)
  • 1 1/2 cups cooked chickpeas (patted dry, this is key – remove as much moisture as possible!)
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 lime
  • 5 cups lacinato kale (stems removed and chopped into bite-size pieces)
  • fresh parsley
  • sunflower sprouts
  • pepitas
  • hemp seeds
  • lime slices
  • flaked sea salt
  • freshly ground black pepper
  • 1 lime
  • 2 tablespoons Tahini
  • 2 cloves garlic
  • 2 tablespoons water (plus more to thin if needed)
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