Parmesan-Kale Sweet Potato Boats
Serves 415 mins prep55 mins cook
Delicious sweet potato boats filled with a savory kale mixture and topped with salted-lemon chickpeas and a maple-balsamic cream. This dish is incredibly tasty and makes a perfect vegetarian meal or side dish.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Add the olive oil, salt, and pepper to the bottom of the sheet pan. Place the sweet potatoes face down and drizzle the tops with more oil and salt. Place in the oven for 35 minutes, flipping after 20 minutes. 3: Prepare the chickpeas by adding all ingredients to a bowl, tossing to coat, and baking for 13-17 minutes, tossing halfway. 4: While the potatoes roast, make the kale mixture by adding kale, olive oil, lemon juice, salt, pepper, and garlic to a bowl. Massage the kale, add the parmesan cheese, and toss with tongs. 5: Remove the sweet potatoes from the oven, push them to one side, add the kale mixture to the other side, and bake for 5 minutes. 6: If using tahini, add all ingredients and whisk until smooth. 7: Place the sweet potatoes on a plate, top with the kale mixture, chickpeas, sunflower seeds, dill, and tahini.View original recipe