Za'atar Chickpeas and Kale with Sweet Potatoes

Preheat oven to 425 degrees F (220 degrees C).

Add the Sweet Potato (1 lb) 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).

Add to the sheet pan and bake for 15 minutes.

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).

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.

In the same mixing bowl, add the chopped Kale (2 cups). 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).

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.

Bake for another 8-10 minutes until the kale is crunchy.

Serve as a side dish along side grilled chicken, shrimp, fish, or even falafel. Enjoy!