Sweet Potato Bosts with Spicy Ginger Peanut Sauce

• total time: 51 minutes

Ingredients

For the sweet potatoes:

3 medium sweet potatoes

Olive oil

Salt

For the chickpeas:

1 15-oz can chickpeas, rinsed and drained

1 tbsp maple syrup

1/2 cup chopped fresh cilantro

1/2 tbsp olive oil

1/2 tsp salt

1 cup chopped kale

For the sauce

2 tbsp peanut butter

1 tbsp maple syrup

Juice of 1/2 lime

2 tsp sriracha

1/2 tbsp tamari soy sauce

Pinch salt

Pinch cumin

1 clove minced garlic

1 tbsp freshly ground ginger

1/2 tbsp coconut milk, or more to thin

For topping:

Chopped peanuts

Chopped fresh cilantro

Directions

Preheat the oven to 425.

2️⃣Drizzle olive oil on the bottom of a sheet pan, sprinkle with salt and place the sweet potatoes face down. Drizzle the tops with the oil and season the tops with salt. Place in the oven for about 25-30 minutes, flipping halfway.

3️⃣Add the chickpeas to a separate sheet pan, then place them in the oven and dry roast for 10 minutes. Remove the chickpeas from the oven, then add the olive oil, maple syrup, salt and cilantro. Toss to coat then place them back in the oven for 8 minutes, until they are browned.

4️⃣While everything roasts, make the sauce. Add the peanut butter, maple syrup, tamari soy sauce, lime, ginger, garlic, hot sauce, cumin and salt. Whisk everything until well combined and smooth. Set aside.

5️⃣Remove the chickpeas from the oven, add the kale and a little olive oil, salt and toss. Place them back in the oven for 5-7 minutes, just until the kale wilts.

6️⃣Plate the sweet potatoes, top each one with a spoonful of the chickpeas and kale and drizzle with the sauce. Top with the peanuts and cilantro .