INGREDIENTS

• 2 sweet potatoes, cubed
• 1 can chickpeas, drained, rinsed
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 1 bunch curly kale, leaves only
• ½ lemon juiced
• ½ cup cashews, soaked & drained
• 2 cloves garlic
• 6 tablespoons water
• 1 tablespoon nutritional yeast
• 2 teaspoons Dijon mustard
• 1 lemon, zested and juiced
   

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Toss the sweet potatoes, chickpeas, 1 tablespoon olive oil, cumin, paprika, garlic, onion, salt, and pepper and spread in a thin layer on a baking sheet.
3. Roast for 30-35 minutes or until tender.
4. Meanwhile, drizzle remaining olive oil over chopped kale leaves. Squeeze lemon over and add a pinch of salt.
5. Massage with hands for a few minutes until leaves darken in color and become tender.
6. Make dressing by placing cashews, garlic, water, nutritional yeast, mustard, lemon zest, juice, salt, and pepper in blender and blend until smooth and creamy.
7. Toss massaged kale with roasted sweet potato mixture and dressing and enjoy.

SERVES: 4