Sheet Pan Curried Sweet Potato & Chickpeas

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Onions

  Raw

  ½ cup, sliced or 58g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 tbsp or 9g

• Salt

  Table

  ½ tsp or 3g

• Curry powder

  Spices

  2 tbsp or 13g

• Kale

  Raw

  3 cup, chopped or 201g

• Sesame seeds

  Seeds, whole, dried

  2 ¼ tbsp or 20g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Garam Masala

  Frontier

  ½ tsp or 1g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Lemons

  Raw, with peel

  ¼ fruit without seeds or 27g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Preheat the oven to 410°F and line a large baking sheet with parchment paper or a silicone mat.
2. Place sweet potato wedges, cabbage, and chickpeas on the pan. Add diced onion to the vegetables only, then sprinkle garlic and ginger over everything.
3. Drizzle with oil, then sprinkle with salt, curry powder, and garam masala.
4. Toss each section (sweet potatoes, cabbage, chickpeas) separately to coat with oil and seasonings. Add more if needed.
5. Bake for 30 minutes, then remove, toss chickpeas and cabbage separately, and flip sweet potatoes. Return to oven for another 10-15 minutes until sweet potatoes are golden and tender, cabbage is tender, and chickpeas are crispy.
6. Serve by steaming or massaging kale with lemon juice and olive oil, then divide between plates. Top with sweet potatoes, cabbage, and chickpeas. Drizzle with tahini and garnish with sesame seeds, lemon wedges, and cilantro.

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