Vegan Kale and Chickpea Power Bowl

Ingredients

• 3 Tablespoons + 2 teaspoons olive oil, divided out
• 1/4 teaspoon cumin
• 1 lb sweet potato, peeled and chopped into chunks
• 3 oz chopped kale
• 1/4 cup diced red onion
• 3/4 cup canned chickpeas
• 1/2 Tablespoon brown sugar
• 1/2 teaspoon chili powder
• 3/4 cup cannellini beans
• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon ground pepper, divided
• 1 1/4 teaspoon sea salt, divided

Instructions

1. Preheat oven to 400° F. Line a baking sheet with foil or parchment paper.
2. Prep vegetables: Chop sweet potatoes and kale.
3. Roast vegetables: Spread sweet potatoes and onion onto the baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon cumin. Spread out evenly on the pan and roast for 10 minutes. Use a spatula to flip over and push to one side of the tray. Add kale to the empty side of the baking sheet and drizzle with 2 teaspoons olive oil and a pinch of salt and pepper. Roast for 10 more minutes.
4. While vegetables are roasting, heat a skillet (cast iron is great) to medium.
5. Season chickpeas: Add the chickpeas to a mixing bowl with the brown sugar, ½ teaspoon chili powder, ¼ teaspoon salt and a pinch of pepper. Use your hands to coat the chickpeas well.
6. Cook chickpeas: Add 1 tablespoon olive oil to the hot skillet. When oil starts to shimmer, add seasoned chickpeas and cook, stirring occasionally, until browned (about 8 minutes). Note: Don’t be alarmed if they look like they are burning…they aren’t!
7. Make dressing: Into a blender, add beans, 2 tablespoons warm water, 1 Tablespoon apple cider vinegar, 1 Tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of ground cumin if desired. Blend until smooth and creamy. Add more water if you want or desire a thinner dressing.
8. To serve: Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).