Serves 1
Directions
- 1Oil the sweet potato.
- 2Wrap the sweet potato in kitchen foil.
- 3Place the sweet potato in the oven at 190C for up to an hour.
- 4Drain the chickpeas.
- 5Toss the chickpeas in olive oil and Memphis BBQ spice rub until fully coated.
- 6Add chickpeas to a baking tray.
- 7Place chickpeas in the oven or air fryer at 220C and cook for up to 15 minutes or until crispy.
- 8Add the kale into the same bowl where the chickpeas were seasoned.
- 9Toss the kale in the leftover spice rub.
- 10Pan fry the kale for 5 minutes and cover with a lid.
- 11Cut the sweet potato in half once cooked.
- 12Finely dice the red onion.
- 13Add the diced red onion to a bowl.
- 14Finely chop the mint.
- 15Add the chopped mint to the bowl with the red onion.
- 16Add olive oil, salt, and pepper to the red onion and mint.
- 17Mix until combined.
- 18Melt some butter on the flesh of the sweet potato.
- 19Top with the cooked kale.
- 20Add the crispy chickpeas.
- 21Drizzle with Greek yogurt.
- 22Add the mint and red onion salsa.
Ingredients
- 1 large sweet potato
- 250 g Chickpeas
- 2 tbsp Memphis BBQ spice rub
- 0.5 red onion
- 1 handful cavolo nero
- 2 tbsp Greek yoghurt
- 1 handful mint
- 1 tbsp extra virgin olive oil
- Salt
- pepper
- 1 tbsp butter
Equipment
ovenkitchen foilbaking traybowlpanlidsmall bowlknifeforkspoontongs
Tips
- Sweet potato cooking times vary depending on the size of your potato, so just keep checking it to see when it softens up.
- Toss the kale in the leftover spice rub from the chickpeas to mop up extra seasoning.
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