Health is wealth, so they say.
However, waking up to a potent kale smoothie with a side of protein powder and raw almonds isn’t everyone’s cup of tea. While eating healthy is widely recognized as a way to increase wellbeing, increase energy, and even lift motivation, there (thankfully!) are a variety of ways to do so.
I’m certified in plant-based nutrition and people ask me all the time, “Alexandra, how do you stay healthy and eat foods that make you feel healthy, without giving in to comfort food cravings?” My answer is simple. It’s about balance and eating with intention. Sure, we can all chow down on a high-calorie, high-fat, greasy cheese pizza (even the vegan ones), but we can also choose to eat consciously by choosing a healthier alternative.
I love a light lunch that still quenches my appetite. If I’ve exercised in the morning, coming home and making a nutritious dish to refuel my body and bring joy to my taste buds is a cathartic practice.
After much trial and error with the quantity of ingredients, flavor profile, and the dressing makeup, I’m finally proud of my new go-to lunch. It’s a staple in my kitchen. Although, I love this recipe for more than it’s flavors, protein generosity, and health benefits. I’m sure you will too.
All things considered, this recipe doesn’t take much time out of your day to make. And, if you’re a meal prep fanatic, my recipe will fit into your routine seamlessly. Why? you may ponder. Because you can make a few days worth of servings and keep them in the fridge, or even freeze a baker’s dozen. Keep in mind, I wouldn’t keep these in the fridge for more than three days.
This dish is so simple and convenient. Carrying a large Tupperware salad container throughout your day can get tiresome, quickly. Even for those of us who take to meal prep as a horse takes to water. Thankfully, you can wrap up your sweet potato-based creation in a reusable wrap, sandwich bag, or small container and be on your way with a delicious lunch at the ready.
Ingredients
- For the potatoes:
- 400 grams sweet potato (14 ounces)
- 80 grams fresh kale (3 ounces)
- For the chickpeas:
- 230 grams chickpeas, drained (8 ounces)
- 2 teaspoons cumin, ground
- For the dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon agave syrup
- 1 tablespoon water
Instructions
- Preheat the oven to 200C/392F.
- Cut the sweet potatoes lengthwise and place them on a baking sheet with the flesh faced down, bake in oven for about 30 minutes depending on sizes (they should be soft all the way through)
- Make the dressing by combining all the ingredients (except water) in a bowl and mix with a spoon until no bumps, add water a little at the time, set aside.
- Rinse and drain the chickpeas, add them to a cooking pan on medium heat together with the cumin, a splash of water and let them become warm and slightly brown, set aside
- Wash and remove the stem of the kale, break the kale into smaller pieces and add the kale to the same pan as was used to the chickpeas.
- Add a splash of water to the kale and cook on high heat until the kale is soft.
- When the potatoes are done, scoop up some flesh and layer the potatoes with flesh and kale, then add the chickpeas and lastly the dressing. Enjoy!
This recipe was republished with permission from Five Sec.
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