Free domestic shipping on orders over $75 

Loaded Sweet Potatoes with Quinoa, Kale, and Roasted Chickpeas

Loaded Sweet Potatoes with Quinoa, Kale, and Roasted Chickpeas

Roast some sweet potatoes, top with quinoa, kale dressed in olive oil and lemon, roasted chickpeas, and a caesar-style dressing (vegan version shared below) - and you'll have a delicious and satisfying weeknight dinner ready to go. There are a few pans and ingredients that you'll need for this recipe, but it's easy to assemble and make once the pieces all come together. 



Main Ingredients
    • 2 large sweet potatoes, cut lengthwise
    • 1 bunch Lacinto kale, chopped in thin strips 
    • Extra virgin olive oil
    • 1/2 lemon, juiced
    • 2 cups cooked chickpeas (make extra for snacking)
    • 1 teaspoon smoked paprika
    • 1 cup cooked quinoa
    • 1/2 cup cashews
    • Nut milk (enough to cover cashews)
    • 1/2 lemon, juiced
    • 2-3 tablespoons nutritional yeast
    • 1 clove garlic
    • Salt and pepper







Roast the sweet potato: Preheat oven to 425 degrees. Drizzle olive oil on the bottom of a lined baking sheet and season with salt and pepper. Wash potatoes and cut in half lengthwise. Place cut-side down on the baking sheet and poke skin with a fork. Roast in the oven for 20 minutes. Then flip and roast for another 15 minutes or so until tender. 



Roast the chickpeas: Add the cooked chickpeas to another baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon of smoked paprika. Add salt. Mix well and roast for ~15 minutes or until crispy. 



Prep the kale: Wash and remove the leaves from the stalks and chop into strips. Add some olive oil and juice from 1/2 lemon. Massage, then let sit until other ingredients are ready. 



Cook the quinoa: Rinse the quinoa in a fine mesh colander. To cook, add 1 cup of rinsed quinoa to a small pot along with 1 1/4 cups of water. Bring to a boil. Cover and reduce heat to a simmer. Let cook for 15 minutes until ready. 



Make the dressing: Add all the ingredients to a high speed blender and mix until smooth. Add water for thinner consistency, if desired. 


Assemble the dinner by placing the roasted sweet potato on a plate, cut side up. Spoon cooked quinoa on top along with kale salad. Top with roasted chickpeas and drizzle with caesar-dressing. 





Back to blog