Ingredients:

  • 1 lb Yukon Gold Potatoes, cubed into ½ inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 5 oz curly kale, stems removed and torn into bite-sized pieces
  • 1 cup canned chickpeas, rinsed and patted dry
  • 1 tbsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 3 tbsp tahini
  • 1 tsp maple syrup
  • 3 tbsp warm water
  • 1 tbsp lemon juice
  • pinch of salt

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed potatoes and chickpeas on the baking sheet with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper. Spread in a single layer.
  3. Roast for 20 minutes, flipping halfway through, until edges are golden-brown and chickpeas are slightly crisp.
  4. While potatoes roast, place torn kale in a large mixing bowl. Drizzle with lemon juice and one teaspoon of olive oil.
  5. Massage the kale by hand for 2-3 minutes until the leaves soften, shrink in volume, and turn a deep, vibrant green.
  6. Prepare the dressing by whisking together tahini, maple syrup, warm water, lemon juice, and a pinch of salt until creamy.
  7. Divide the massaged kale between two bowls and top with the roasted potatoes and chickpeas.
  8. Drizzle the tahini dressing over each bowl before serving.