Skip the pile of dishes tonight with this one-pan Maple Roasted Sweet Potato with Chickpeas, Kale & Red Onion recipe! We’re taking nutrient-dense sweet potatoes, protein-packed chickpeas, and hearty kale and tossing them in a sweet-and-savory maple glaze. Topped it all off with a zesty herb-infused Greek yogurt sauce and enjoy!
Ingredients4 servings
- 2-3 medium sweet potatoes, peeled and cubed
- 5 to 6 stalks of kale, stems removed
- 1 red onion, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup Greek yogurt
- 4 tbsp olive oil (plus extra if needed)
- 1 tbsp maple syrup
- 1 tsp sweet paprika
- 1 tsp ground cumin
- Small bunch of fresh herb of choice (parsley, cilantro, or chives)
Directions
1
Preheat your oven to 350°F (180°C). Peel the sweet potatoes and cut them into bite-sized cubes. Peel and thinly slice the red onion.
2
Remove the central stems from the kale. Wash the leaves thoroughly, pat dry, and tear them into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, maple syrup, paprika, cumin, salt, and pepper.
4
On a large sheet pan, spread out the sweet potato cubes, chickpeas, and sliced red onion. Pour the oil and maple syrup mixture over them and toss until everything is evenly coated. Roast for 20 minutes.
5
Remove the pan from the oven and stir in the kale. Toss well to coat the leaves in the remaining oil (drizzle an extra tablespoon of oil if necessary). Roast for another 10 minutes.
6
While roasting, mix the Greek yogurt with the chopped fresh herbs. Season with salt and pepper, then serve with the roasted vegetables.
Happy cooking 🥰 ☀️
