Name: Smokey Chickpeas and Kale over Baked Sweet Potatoes
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 1 can chickpeas (rinsed and drained); 3 cups greens (kale, spinach, chard, etc…, washed and chopped); a few gluggs of extra virgin olive oil; 1 tablespoon paprika; sea salt and pepper to taste; fresh lemon slice; 2 baked sweet potatoes; here is a link on how to bake sweet potatoes; 2 fried eggs (optional)

The best recipe for Smokey Chickpeas and Kale over Baked Sweet Potatoes

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smokey chickpeas and kale over baked sweet potatoes vegan gluten free best recipe

This recipe is right on track with my previous post about prepping food for the week. It was so quick to prepare, I had all the ingredients on hand and it tasted delicious! Plus, it’s pretty budget friendly costing under $1.50 per serving! All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!

I made a vegan version by omitting the fried egg. Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone! I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile! I will definitely be adding this recipe to my quick “go-to” meal list!

Smokey Chickpeas and Kale over Baked Sweet Potatoes

The best recipe for Smokey Chickpeas and Kale over Baked Sweet Potatoes

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Prep Time: 3

Cook Time: 5

Total Time: 8

Course: Breakfast, Main Meal

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 277kcal

Cost: $3

Ingredients

1 can chickpeas rinsed and drained
3 cups greens kale, spinach, chard, etc…, washed and chopped
a few gluggs of extra virgin olive oil
1 tablespoon paprika
sea salt and pepper to taste
fresh lemon slice
2 baked sweet potatoes
here is a link on how to bake sweet potatoes
2 fried eggs optional

Instructions

In a large skillet heat olive oil over medium high heat. Add chickpeas, paprika and sea salt and pepper.
Cook until chickpeas become slightly crispy, about 3-5 minutes.
Add kale and cook until wilted.
Squeeze with fresh lemon and serve warm over a baked sweet potato with the option to top with a fried egg.
Enjoy 🙂

Nutrition

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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