Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Add the
Sweet Potatoes (455 g)
to a mixing bowl. Drizzle with 2-counts of
Olive Oil (as needed)
and toss until potatoes are coated. Season with
Garlic Salt (to taste)
,
Ground Black Pepper (to taste)
,
Za'atar (to taste)
, and
Ground Cinnamon (to taste)
.
Step 3
Add to the sheet pan and bake for 15 minutes.
Step 4
While the potatoes are roasting, add the
Chickpeas (1 can)
. Add 2-counts of
Olive Oil (as needed)
to coat, then season with
Garlic Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Za'atar (to taste)
.
Step 5
After the first 15 minutes, remove the pan from the oven. Scoot the potatoes to one half of the pan and add the chickpeas to the other. Bake for another 20 minutes or until the chickpeas begin to turn crispy.
Step 6
In the same mixing bowl, add the chopped
Kale (50 g)
. Drizzle (or spray) with
Olive Oil (as needed)
until glistened. Season with
Garlic Salt (to taste)
,
Ground Black Pepper (to taste)
,
Curry Powder (to taste)
, and a dash of
Coconut Sugar (to taste)
.
Step 7
Remove the pan from the oven. Make enough room in the center of the pan and add the kale. Taste and adjust the peas if needed.
Step 8
Bake for another 8-10 minutes until the kale is crunchy.
Step 9
Serve as a side dish along side grilled chicken, shrimp, fish, or even falafel. Enjoy!
