Kale Bowl with Sweet Potato, Chickpeas and Apple Feta
A hearty kale bowl with roasted sweet potato, crispy chickpeas and feta, enriched with a fruity apple dressing. Ideal for a kale evening, even if only one serving is needed.
By yumbelo · 1 servings · 25 minutes
Ingredients
- 150 g Kale (fresh, stems removed)
- 150 g Sweet potato
- 1 can Chickpeas (drained)
- 1 pc Apple
- 2 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1 tsp Maple syrup
- 1 tsp Sweet paprika powder
- 40 g Feta
- 15 g Pumpkin seeds
- 1 pinch Salt
- 1 pinch Pepper
Method
- Preheat the oven to 200 °C conventional heat (top and bottom).
- Wash the sweet potato, cut into roughly 2 cm cubes and toss with 1 tbsp olive oil, paprika powder, salt and pepper. Roast on a baking tray for 15 to 18 minutes, until soft and lightly browned.
- Drain the chickpeas, rinse under cold water and pat them very dry. Add them to the sweet potato on the tray during the last 10 minutes so they become slightly crispy.
- Wash the kale, spin dry and cut into bite-sized strips. Massage with a pinch of salt and the remaining olive oil for 1 minute with your hands until the leaves soften.
- For the dressing, wash the apple, dice finely and stir together with apple cider vinegar, maple syrup and a pinch of salt.
- Dry-toast the pumpkin seeds in a dry pan without fat for 2 to 3 minutes, until fragrant, then remove them from the pan.
- Place the kale in a bowl, spread the sweet potato and chickpeas over it, drizzle with the dressing and sprinkle with the crumbled feta and pumpkin seeds.