Spicy Chickpea & Kale Bowl

Directions

1. Set oven to 400F.
2. Place the chunks of sweet potato in a medium mixing bowl. Add 2 tbsp oil, 1 tsp smoked paprika, garlic powder, and onion powder. Toss to coat.
3. Place the sweet potato chunks on a large baking tray lined with parchment paper.
4. Roast in the oven for 35 – 40 minutes.
5. While sweet potato is cooking, prepare your chickpeas.
6. Set a nonstick skillet on medium heat. Once hot, add oil and minced garlic. Flavor the oil for about 1 to 2 minutes, then increase the heat to medium-high.
7. Add the chickpeas. While they sear in the skillet, add the remaining smoked paprika. Shake the skillet to coat the chickpeas, then add lemon juice and salt & pepper. The chickpeas are finished when they have a light sear on the outside.
8. Remove chickpeas from heat and leave the nonstick skillet on medium-high heat.
9. Spray with remaining olive oil then toss the shredded kale. Quickly stir so it does not burn, then pour in the water to create steam and continue stirring.
10. Once the kale has turned vibrant green, about 2 minutes, remove the kale from the skillet and season to taste with a pinch of sea salt & pepper.
11. To assemble your bowl, portion out ½ cup of quinoa and top with kale, chickpeas, and roasted sweet potato.