Ingredients
>
2 medium sweet potatoes
>
1 (15.5 oz) can chickpeas, drained and rinsed
>
1/2 red onion, sliced
>
6 tbsp olive oil, divided
>
2 tbsp apple cider vinegar
>
1 tbsp maple syrup
>
2 tsp Dijon mustard
>
1 (12 oz) bag Nature's Promise® Organic Kale
>
2/3 cup chopped walnuts
>
1/2 (4 oz) goat cheese, crumbled
>
1/4 cup pomegranate seeds
Steps
1
Preheat oven to 425°F. Line a large baking sheet with parchment. Peel and dice the sweet potatoes into 1-inch cubes. Thoroughly pat the chickpeas dry with a paper towel. Add sweet potatoes, chickpeas, and red onion to baking sheet. Season with salt and pepper and drizzle with 2 tbsp oil. Toss to coat and spread in even layer. Bake 35-45 min., tossing occasionally, until potatoes are tender and chickpeas are crisp.
2
Meanwhile, in a large bowl, whisk together remaining 4 tbsp oil, vinegar, maple syrup, and mustard. Season with salt and pepper. Remove and discard any stems from the kale and tear leaves into small pieces. Add kale to bowl and massage with dressing until slightly softened.
3
When sweet potatoes are cooked, add kale to baking sheet and gently combine with vegetables. Return to oven and bake 3–5 min., until kale is slightly wilted. Remove from oven and top with the walnuts, cheese, and pomegranate seeds, to garnish.
