Roasted sweet potatoes with chickpeas and kale

Ingredients for 2 servings:

• 400 g sweet potatoes
• 265 g chickpeas, cooked
• 2 handfuls of kale
• 1 tsp salt
• 1 tsp pepper
• ½ tsp cumin powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• ½ bunch coriander
• 1 avocado(s)
• 2 tbsp lemon juice
• 1 tbsp mayonnaise, vegan
• e.g. salt and pepper
• e.g. plant milk (plant drink)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan, with a refreshing avocado dip

Dice the sweet potato, rinse the chickpeas, and shred the kale. Combine the spices in a small bowl. Combine the dip ingredients in a blender. Gradually add the plant-based milk until the dip reaches the desired consistency. Finally, season the dip with salt and pepper. Place the potato cubes in a large, lidded pan. Add a splash of water and sauté the potatoes for 5 minutes with the lid closed. Remove the lid and let the remaining water evaporate. Add the vegetable oil and the chickpeas and brown everything on all sides. Finally, stir in the spice mix and the kale and wait a moment until the kale wilts. Divide the contents of the pan between 2 bowls and serve garnished with cilantro and the avocado dip.