Feel free to get creative with the variety of roasted vegetables you use for this salad recipe. Try mushrooms, zucchini, red bliss potatoes, beets, etc.
1 cup full-fat plain Greek yogurt or coconut yogurt 1 large bulb garlic 2 large Japanese sweet potatoes olive oil cumin Celtic sea salt fresh black pepper 1 can Eden chickpeas, rinsed and drained 1/3 cup raw pumpkin seeds 2 bunches flat-leaf Lacinato kale, washed, dried, leaves removed from rib
Preheat oven to 425°F.
Cut off top of garlic bulb and drizzle with olive oil. Wrap in parchment paper. Toss sweet potatoes with 2 tbsp oil and 1 tsp cumin, salt and pepper to coat. Place on baking tray lined with parchment paper along with garlic bulb and bake 40 minutes, tossing midway through.
Toss chickpeas and pumpkin seeds with 1 tbsp oil, 1/2 tsp cumin, salt and pepper to coat. Place on a second baking tray with parchment paper and bake 15-20 minutes. Remove and set aside chickpeas and seeds into a bowl. Maintain parchment paper on baking sheet for kale.
Chop kale into 3-4” pieces and massage with oil. Season with salt and pepper and place on baking sheet to bake until crispy, about 5 minutes.
Remove sweet potatoes and garlic. Squeeze roasted garlic into yogurt and mix thoroughly. Spoon yogurt sauce onto plate and top with kale, sweet potatoes, chickpeas and pumpkin seeds and enjoy.
