top of page

Spicy Sweet Potato Bowl with Chickpea and Kale


2 large sweet potatoes

2 tbsp olive oil (one for baking and the other for frying)

2 tsp ground cumin

1/2 tsp ground black pepper

1/2 tsp sea salt

1 can (15 oz) chickpea

5 oz kale

1 small onion, thinly sliced

1 tsp smoked paprika

1 tsp chili powder

1tsp lemon juice

2 tsp chopped garlic


  1. Preheat the oven to 420.

  2. Cut potatoes to 1 and 1/2 inches. Spray them with oil, cumin, black pepper, and sea salt on the baking sheet. Heat with 50 minutes. Turn once. When sweet potatoes are almost done. Prepare for the rest of the dish.

  3. Heat a skillet or wok with medium heat, add oil, garlic, onion for 3 minutes or so.

  4. Pat chickpea dry using paper towels. Add them into the skillet. Add smoked paprika, chili powder. Stir for 3 minutes or so.

  5. Add kale, lemon juice. For 1 minute.

By: Kevin Curry

Developed by: Brin Xu