Portuguese-Inspired Crispy Chickpea & Kale Skillet with Roasted Sweet Potato

Ingredients

• 0.75 cup canned chickpeas, drained and patted dry
• 200 grams sweet potato, cubed
• 2 cups fresh kale, roughly chopped, stems removed
• 0.75 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 0.75 teaspoon smoked paprika, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon nutritional yeast, for mash
• 0.25 cup vegetable broth, for mash
• 0.25 cup raw almonds, roughly chopped
• 0.5 whole lemon, for juice and zest
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 50 grams crusty vegan bread, for serving

Instructions

1. 1

   Cut sweet potato into cubes, toss with 0.5 tablespoon olive oil, salt, and pepper. Roast at 425°F for 18-20 minutes until tender and caramelized, stirring halfway through.

2. 2

   While sweet potato roasts, pat chickpeas completely dry with a clean kitchen towel. Toss with 0.5 teaspoon smoked paprika, salt, and pepper.