NUTRITION

SERVINGS

INGREDIENTS

1 medium Japanese Sweet Potato (130g)

0.75 cup Chickpeas (120g)

2 cups Kale, raw (134g)

3 oz Tempeh (85g)

2 cloves Garlic

2 tsp Olive Oil

1 tsp Smoked Paprika

Pinch Sea Salt

Pinch Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cube the Japanese sweet potato into bite-sized pieces and toss them with a teaspoon of olive oil, smoked paprika, salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized, turning halfway through.

• 4

  Meanwhile, drain and rinse the chickpeas. Pat them dry with a paper towel, then toss with a teaspoon of olive oil, a pinch of salt, and additional smoked paprika if desired.

• 5

  Spread the chickpeas on another baking sheet and roast in the oven for 20-25 minutes until crispy, stirring once or twice.

• 6

  While the vegetables roast, heat a pan over medium heat with a little olive oil. Add minced garlic and sauté until fragrant.

• 7

  Add kale to the pan, season with salt and pepper, and cook for 3-5 minutes until just wilted but still vibrant.

• 8

  Grill or pan-sear the tempeh slices (cut from a 3-ounce piece) until golden on both sides, about 3-4 minutes per side.

• 9

  Assemble the dish in a bowl by layering the roasted sweet potato, crispy chickpeas, garlicky kale, and grilled tempeh. Serve warm and enjoy!