Roasted Sweet Potato, Green Bean and Crispy Chickpeas with Kale and Tahini Mustard Dressing
250g green beans 1 bunch kale 500g sweet potato 250g chickpeas / 1 can chickpeas 2 Tbsp tahini 2 Tbsp dijon mustard olive oil juice of 2 fresh lemons 1 Tbsp honey 1 tsp red chilli flakes paprika salt pepper
Preheat oven to 220°C.
Cut sweet potato into chunky disks. Place sweet potato on a baking tray and drizzle with olive oil, season with paprika and salt – toss to coat evenly. Place in oven for 20 minutes.
Trim the ends off green beans.
Remove the sweet potatoes from oven and add strained chickpeas and green beans to the tray. Drizzle some more olive oil over and return to oven for a further 20 minutes, until chickpeas are crispy and sweet potatoes are soft.
Combine 1 Tbsp olive oil, 2 Tbsp lemon juice, honey and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature.
Salad Dressing: Add tahini, mustard, 1/4cup olive oil, rest of lemon juice, and ½ tsp salt and ground pepper in a blender and blend until smooth. Taste and adjust the salt and pepper.
In a bowl, toss the roasted sweet potatoes, chickpeas and green beans in with the kale. Add the dressing and gently mix.
Thank you for your time.
Website made with love by those who harvest.