Ingredients
- 2 cups sweet potatoes cut into 3/4 inch cubes
- 1/2 yellow onion chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice
- 1/2 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- 1 pinch sugar
- 1 can chickpeas drained and rinsed
- 8 cups curly kale chopped and stripped of stems
Instructions
- Preheat the oven to 400.
- Toss the sweet potatoes, onions, salt, pepper, and half the oil in a large bowl.
- Roast on a sheet pan for 20-25 minutes.
- Let cool while making the rest of the salad.
- In a small bowl mix the rest of the olive oil, lemon juice, dijon mustard, paprika and sugar.
- In a large bowl add the chickpeas, kale, sweet potato mixture and dressing and toss together.
Nutrition
Serving: 1/6th recipe | Calories: 352kcal | Carbohydrates: 57g | Protein: 16.3g | Fat: 9.1g | Saturated Fat: 1.2g | Sodium: 267mg | Fiber: 15.8g | Sugar: 9.1g
