Kale, Sweet Potato and Chickpea Caesar Bowl

Fresh, hearty, and full of flavour. This kale, sweet potato & chickpea Caesar bowl is a nourishing, satisfying twist on a classic, packed with texture and a rich, creamy dressing.

Serves: 1
Time: 25–30 minutes

Ingredients
1 large handful kale, chopped (stems removed)
1 small sweet potato, diced
½ tin chickpeas, drained and rinsed
1–2 tbsp olive oil
Salt, to taste
1–2 tbsp pumpkin seeds
1–2 tbsp nutritional yeast or Parmesan, grated
2–3 tbsp King Caesar dressing

Method

Preheat the oven to 200°C. Toss the diced sweet potato and chickpeas with olive oil and a pinch of salt, then spread out on a baking tray. Roast for 20–25 minutes, until the sweet potato is tender and the chickpeas are slightly crisp.

While everything roasts, prepare the kale by massaging it with a small drizzle of olive oil and a pinch of salt for 1–2 minutes until softened.

Once the sweet potato and chickpeas are ready, add them to the kale and TOSS gently to combine.

Pour over the King Caesar dressing and TOSS everything together until well coated.

Transfer to a bowl and finish with pumpkin seeds and a sprinkle of nutritional yeast or grated Parmesan.