Curried Sweet Potatoes, Chickpeas and Red Cabbage
A cozy and delicious meal to keep you well fueled on a cold night!!
Curried Sweet Potatoes, Chickpeas and Red Cabbage
INGREDIENTS
2 large sweet potato (organic when possible)
1 head of red cabbage
1 (15-oz) can chickpeas, drained, rinsed and dried
1 red onion
2-3 inch piece of fresh ginger
4 cloves of garlic (or a jar of pre minced garlic)
2 T avocado oil or melted coconut oil
1 tsp sea salt
4 Tbsp curry powder
1 tsp garam masala
FOR SERVING
4-6 cups kale (or other green)
1/4 cup tahini
Sesame or hemp seeds (optional)
Cilantro (optional)
Lemon wedges (optional)
DIRECTIONS
Preheat oven to 410 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
Cut the sweet potato into wedges. Cut the cabbage into think slices. Add sweet potato wedges, cabbage, and chickpeas to the pan.
Dice the red onion, mince the garlic and grate the ginger.
Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).
Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings. Add more of either as needed.
Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.
While the chickpeas and veggies are cooking, massage the kale with lemon juice and olive oil and mix the tahini with the juice of 1/2 lemon, 2 tablespoons of water and a pinch of salt.
Divide the kale between 4 plates, then top with sweet potatoes, cabbage, and chickpeas. Drizzle on the tahini (or dressing of choice) and serve. Sesame seeds, lemon wedges, or cilantro make nice additional garnishes (all optional).