My mouth waters when I think about this hearty salad of roasted sweet potatoes and red onions studded with stovetop-warmed curried chickpeas. This salad is all comfort food, but with all the goodness that comes from a big bowl of vegetables! Serves 2

What (your ingredients): 

2-3 small, organic sweet potatoes, cut into
½-inch thick coins
1 teaspoon Lawry’s seasoned salt
½ red onion, sliced (about ½ cup) 
1 tablespoon and
1 teaspoon olive oil
1 bunch of kale, stems removed, torn into bite-size pieces, washed and patted dry (about 4 cups) 
1 15-oz. can chickpeas (garbanzo beans), washed and drained
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon turmeric

How (your directions):

Preheat oven to 425˚ F.

On a baking sheet, toss sweet potato “coins” (or bite-size pieces) and red onion with 1 tablespoon olive oil and seasoned salt. Roast for 25 minutes, flipping halfway though.

In a bowl, combine chickpeas and all spices until chickpeas are evenly coated.

Drizzle 1 teaspoon olive oil in a pan over medium heat, and add spiced chickpeas. Stir and heat for 10 minutes.

To the baking sheet with sweet potatoes and red onion from oven, add kale for 5 more minutes of baking (this will make the kale a little crispy around the edges).

To serve, plate kale first, and then top with sweet potatoes, red onion, and spiced chickpeas. For a dressing, drizzle your favorite over the top. I made a tahini dressing using: tahini paste, a few squeezes of lemon, a tablespoon of maple syrup, and 2 tablespoons hot water to thin it.

Enjoy!

Why (the science):  This hearty salad packs a filling punch (19 grams of protein per serving!), and is an excellent source of iron, calcium, vitamin A, and vitamin C. Dig in for dinner! Here's your Sweet Potato- Red Onion- and Spiced Chickpea Salad - Nutrition Label

P.S. Thank you, Brewers Organics for providing the red onion and gorgeously green kale for this dish!