salad bowl

Now that we’ve reached September I think we’re all looking to get back into some good routines. Whether it’s school starting up or just going back to work after some much needed vacation, September is like a fresh start that enters our homes bringing with it crisp air, anticipation, and a newfound energy to take on new things. And I find this dinner is perfect for this time of year. It’s easy to prepare on a weeknight and it feels so wholesome and comforting.

Kale Sweat Potatoes and ChickPeas

Honestly, if I could only eat one meal for the rest of my life it would probably be this one . It’s a combination of some of my favorite foods, its quick to make and it’s both healthy and satisfying. It’s rich in autumn colors and packed with nutrients. I love the combination of the roasted sweet potatoes with the fresh kale. The crispy chickpeas add protein and also act like little croutons while the tahini sauce brings a creaminess and depth of flavor.

Chickpea Kale Sweat Potato Salad Bowl
Chickpea Kale Sweat Potato Salad Bowl

So step into your kitchen and make dinner with me!


  • 2 sweet potatoes (depending on their size)
  • 4-6 branches of kale
  • 1 15 oz can chickpeas 
  • 2-3 tsp sunflower oil
  • 2 tsp olive oil
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/3 tsp cumin
  • Salt

For the tahini sauce:

  • 1 heaping tablespoon tahini
  • 2-4 teaspoons water
  • 2 teaspoons lemon juice
  • 1/4 teaspoons garlic powder 
  • 1/4 teaspoons salt 


For the sweet potatoes :

  1. Preheat the oven to 190C or 375F. 
  2. Chop sweet potatoes in cubes about 1/2-1 inches in size. 
  3. Place sweet potatoes on a sheet pan and sprinkle on the paprika, onion powder, sunflower oil and some salt. 
  4. Mix the sweet potatoes so that they are all covered in the oil and spices and place in the oven for 25-30 minutes.

For the chickpeas :

  1. Drain and rinse the can of chickpeas and place them on a towel. Fold the towel over them and pay to dry. **This step is important! By drying your chickpeas you’re ensuring that they will turn out extra crispy!**
  2. Place the chickpeas on a baking sheet or glass baking pan. 
  3. To your chickpeas, add 1 tsp of the olive oil as well as the garlic powder, cumin, and a sprinkle of salt. Stir until well coated. 
  4. Place the chickpeas in the oven with your sweet potatoes and bake for about 25 minutes. 

For the kale :

  1. Rinse the kale thoroughly and rip the leaves off of the tough stalks. 
  2. Give the kale a rough chop so they will be easier to eat. 
  3. Next, place your kale in a bowl and pour in 1 tsp of olive oil. Gently massage the oil into the kale and set it aside to rest. 

For the tahini dressing :

  1. In a small bowl add the tahini, water, lemon juice, garlic powder, and salt. 
  2. Mix the ingredients well with a fork until you have a creamy, homogenous consistency.
  3. Add more water as needed, depending on whether you want a more thick or runny sauce.

Assembly :

  1. Serve the kale and sweet potatoes in a bowl and spoon some crispy chickpeas on top. Drizzle some tahini sauce over it and enjoy!
  2. This makes two good portions. This meal would also make great leftovers.