By Dani Taylor
Ingredients
1 15 oz can of chickpeas, drained
1 Tbsp fresh rosemary chopped
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 clove garlic, minced
½ tsp sale
4 c sweet potato, cubed
4 c. chopped kale
¼ walnuts, coarsely chopped
INSTRUCTIONS
Preheat oven to 400*F.
In a bowl, add chickpeas. Drizzle 1 Tbsp olive oil over them. Add 2 tsp rosemary and toss to coat.
Roast for 20-25 minutes, until crunchy.
In a cup, whisk the remaining olive oil, balsamic vinegar, reserved teaspoon of rosemary, garlic and salt.
Put the cubed sweet potato in a steamer and steam for about 8 minutes, until they are fork tender. Transfer to 4 low, wide bowls.
Over the same steaming water, steam the chopped kale for about 2 minutes until bright green. Arrange the kale on top of the sweet potatoes in the four bowls.
Arrange ¼ c. chickpeas atop each bowl and drizzle with 1 Tbsp dressing.
Top with walnuts and serve.
Makes 4 servings
Nutritional Facts:
714 calories
107g carbohydrates
22.6 g fat
27.9 g protein