Loaded Sweet Potato with Kale, Onions, Tomatoes, and Roasted Spiced Chickpeas


Hooray, hooray, it's National Kale Day! The best holiday of the year! We should be celebrating kale EVERY DAY, but the fact that there's a special day dedicated to it does warm my heart. 

Of course for this special day I had to come up with a kale recipe (as if I don't do that already), and though this sweet potato may look complicated and fancy, it's actually super, super easy. Don't you love when pretty plates are actually the simplest?

Ingredients (serves 1-2)

  • 1 sweet potato
  • 2 stalks of kale
  • 5-6 cherry tomatoes
  • 1/4 small onion
  • 1 clove of garlic
  • 1/4 cup chickpeas
  • Extra Virgin Olive Oil
  • Cumin
  • Oregano
  • Salt
  • Pepper

1. Preheat oven to 400 degrees. Place your potato on a baking sheet with tinfoil, and pierce all over the potato with a fork. Bake in the oven for about 45 minutes. 

2. While the sweet potato is baking, you can either roast the chickpeas in the same oven, or do it separately in a toaster oven. Rinse chickpeas and pat dry. Place on a baking sheet with tinfoil and drizzle about 1/2 tablespoon olive oil over chickpeas. Top with cumin, oregano, and pepper and lightly toss. Place in the same oven as the potato and bake for about 20-25 minutes. Or if you prefer to bake separately, place in a toaster oven at 425 degrees for 20 minutes or until crisp.

3. In a small pan, heat up about 1 tablespoon olive oil on medium heat. Saute onions, garlic, tomatoes, and kale leaves (removed from stem) until onions are translucent and kale is wilted.

4. When the potato is done cooking, take it out of the oven and let cool for a few minutes. Slice the potato lengthwise and fill with vegetable mixture. Then top with chickpeas. Add olive oil and salt and pepper as desired.