Brighten up your week with our latest bowl full of vibrant colours. Roasted sweet potatoes and chickpeas join forces with tender kale and shredded chicken tossed in a creamy, garlicky dressing for a nutrient-packed harmony of flavours. Ready in just 35 minutes, perfect for your next Sunday meal prep session!
Time to cook: 35 minutes, Serves: 3
Ingredients:
1 sweet potato, cubed
400g (14.1oz) tin chickpeas, rinsed & drained
2 tbsp extra virgin olive oil
1 tbsp sweet paprika
1 tsp dried oregano
2-3 kale leaves, washed & torn into small pieces
1 tbsp lemon juice
¼ bunch parsley, finely chopped
300g shredded chicken (we used poached chicken)
For the dressing:
⅓ cup (80g) Greek yoghurt
1 tbsp wholegrain mustard
1 tbsp lemon juice
1 small garlic clove, minced
1 tbsp honey
Method:
Preheat the oven to 200ºC or 395ºF. Line a baking tray with baking paper. Pat the chickpeas dry with some paper towel.
Place the sweet potato on a tray along with the dried chickpeas. Drizzle the olive oil over the top along with the paprika, oregano and a good pinch of salt and pepper. Toss to coat. Bake in the preheated oven for 30 minutes or until golden brown.
Place the shredded kale leaves in a mixing bowl. Squeeze the juice of half a lemon over the top. Use your hands to massage the kale.
Whisk together the dressing and season to taste with sea salt and black pepper.
Add the cooked sweet potato, chickpeas, chopped parsley and shredded chicken to the bowl with the kale. Pour over the dressing and toss to coat.
Keep stored in the fridge in an airtight container for up to 3 days.