40 minutes or less*

*Baking sweet potatoes ahead of time cuts down prep to under 20 minutes

What You’ll Need:

For the salad:

2 medium sweet potatoes

1 bunch kale, torn from stem OR 1 (5-7oz) bag baby kale

1/2 bag slaw mix, any variety OR 1/2 small cabbage, sliced thin

For the spiced chickpeas:

1 can (15oz) chickpeas, drained & rinsed

1/4 tsp black pepper

1/4 tsp paprika

1/2 tsp sugar

1/2 tsp olive oil

OPTIONAL: 1/4 tsp cayenne pepper

For the dressing:

juice of 1 lemon

1 Tbsp tahini

½ Tbsp white miso paste

2-4 Tbsp warm, filtered water

1 Tbsp sesame seeds

Preheat oven to 375*

Pierce potatoes with a fork. Rub with olive oil & sea salt. Bake for 30-40 minutes, or until a fork slides out smoothly (do this up to 5 days ahead of time!)

While potatoes bake, toss chickpeas with spice blend & olive oil in a large bowl.

If using large leaf kale, tear kale from stems & massage (literally!) through your fingers, into a large salad bowl. Toss with cabbage.

Prepare dressing by combining lemon juice, tahini, miso and water in a small blender or food processor. Add water to desired consistency.

Cube baked sweet potatoes, add to big ‘ol salad bowl.

Drizzle with dressing & sprinkle with sesame seeds just before serving!

Serves 2.