Curried Sweet Potato Chickpea Sheet (Printable Version)
Golden sweet potato and chickpea blend with warm spices, crisp kale, and creamy tahini. #sheetpandinner #plantbasedmeal #curriedveggies
# Ingredients:
→ Main Ingredients
01 -
1 large sweet potato, skin on, cut into wedges
02 -
2 cups cabbage, thinly sliced
03 -
1 can (15 ounces) chickpeas, rinsed, drained, and patted dry
04 -
1/2 cup red onion, finely diced
05 -
1 tablespoon fresh ginger, minced
06 -
1 tablespoon garlic, minced
07 -
2 tablespoons avocado oil or melted coconut oil
08 -
1/2 teaspoon sea salt
09 -
2 tablespoons curry powder
10 -
1/2 teaspoon garam masala
11 -
2 to 3 cups kale
12 -
1/4 cup tahini, divided
# Steps:
01 -
Set oven temperature to 410°F and line a large baking sheet with parchment paper.
02 -
Spread sweet potato wedges, sliced cabbage, and chickpeas evenly onto the prepared baking sheet. Scatter diced red onion, minced garlic, and ginger over the vegetables.
03 -
Drizzle ingredients with avocado oil or melted coconut oil. Sprinkle sea salt, curry powder, and garam masala evenly across the tray.
04 -
Place the tray in the oven and roast for 30 minutes. After 30 minutes, toss chickpeas and cabbage gently, then continue baking for an additional 10 to 15 minutes until vegetables are golden and tender.
05 -
Steam or massage kale until tender. Divide kale between serving plates, top with roasted ingredients, and drizzle each portion with tahini. Add garnishes if desired.
# Notes:
01 -
Store leftovers refrigerated in an airtight container for up to 3 days.
02 -
For additional protein, garnish with Greek yogurt or a handful of roasted nuts.