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Chickpea Topped Sweet Potato And Krispy Kale

Cooking Time: 30 mins

serves 2 hungry people

This delicious dinner is one of my all-time favourite vegetarian dishes!


4 Sweet potatoes

1 bag kale

1 Onion

4 Carrots

1 tin chickpeas

1 tin chopped tomatoes

1 handful finely chopped coriander

1 Tbsp chilli flakes

Fresh Rosemary (optional)

Cajun powder

Paprika powder

1 lemon

1 Tbsp Olive oil

2 Tbsp coconut oil

1 tin chopped tomatoes

3 baking trays



1. Wash vegetables

2. Pre heat oven to 180-200 deg

3. Cut sweet potatoes in half

4. Season with olive oil & rock salt in baking tray 1

5. Finely slice onions & carrots

6. Place into a baking tray 2 with rinsed and drained chickpeas

7. Season well with pre mixed dressing:

2 Tbsp olive oil, 1/2 lemon, 1/2 tsp paprika, 1/2 tsp Cajun

8. Garnish with rosemary

9. Place both trays into the oven to bake for 30 mins

10. Prep baking tray 3 for the Krispy Kale

11. Preheat tray with 2 Tbsp coconut oil until melts to liquid form

12. Rinse and drain kale before placing into the tray and gently shaking until covered in oil

13. Add chilli flakes and rock salt (optional)

14. Place in the oven to bake for 5 mins only

*be careful this needs close attention, as it can over cook very easily!

Prepare the tomato sauce:

15. Fry 1/2 onion in coconut oil

16. Add 1 tin chopped tomatoes

17. Season with 1 Tbsp Cajun spice & 1 Tbsp mixed herbs (optional)

18. Simmer for 5 mins


Once the sweet potatoes are fork soft, kneed the centre part with a fork  before loading on the chickpeas and veggies. On top, pour the thick tomato sauce, and garnish with finely chopped coriander and the side of krispy kale.

For those of you wanting to calm the spice, you can add a Tbsp. of thick natural yogurt.

Enjoy lovely people. Such a delicious, healthy & easy vegetarian dish xx


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