Sweet Potatoes with Sun Dried Tomato-date-basil Crumble! the

• total time: 52 minutes

Ingredients

For the sweet potatoes & crumble:

3 sweet potatoes, halved

2 tbsp olive oil, divided

Salt

1 15 oz can chickpeas, rinsed & drained

1 tbsp maple syrup

1/2 tbsp paprika

1/2 tbsp onion powder

3 cups chopped kale

2 tbsp grated Parmesan

1/3 cup walnuts

4 large dates

1/3 cup sun dried tomatoes

1/3 cup fresh packed basil

1 tbsp capers

1/2 tsp lemon zest

For the sauce:

3 tbsp balsamic vinegar

1/2 tbsp maple syrup

1 tsp mustard

Squeeze lemon juice

1/4 cup cottage cheese

2 tbsp olive oil

Pinch salt

Pepper to taste

1-2 tbsp water to thin

Directions

Preheat the oven to 425.

Drizzle 1/2 tbsp olive oil on the bottom of a large sheet pan, add salt and place the sweet potatoes face down. Drizzle with a little more oil and bake them for 20-25 mins.

While they roast, make the crumble. Add each component one at a time—walnuts, dates, sun dried tomatoes, basil, capers, lemon zest—and chop. Chop everything together until it forms a “crumble.” Set aside

Make the sauce. Add everything except water to a blender and blend until smooth. Add water 1 tbsp at a time until desired consistency.

Remove the sweets from the oven and move them to one side. Add the chickpeas to the other side. Drizzle them with 1/2 tbsp olive oil, maple, salt, paprika and onion powder. Toss and roast for 20 minutes, flipping the sweets and tossing chickpeas halfway.

Remove the sweets and chickpeas from sheet pan, then add the kale to the sheet pan. Drizzle with 1 tbsp olive oil, Parmesan and a pinch of salt and roast for about 10 mins, until crisp. Careful not to burn.

Plate the sweets, mash the center, then top with the kale, chickpeas, crumble and a drizzle.