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🍽️ Roasted Sweet Potatoes with Feta and Kale

562 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg sweet potatoes (4 small sweet potatoes)
• 250 g chickpeas (can; drained weight)
• 2 red onions
• 3 tbsp red wine vinegar
• salt
• 1 tsp honey
• 50 g feta (45% fat in dry matter)
• 2 tbsp olive oil
• 0.5 tsp chili flakes
• 100 g young kale
• 5 g arugula (1 handful)
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1. Preheat your oven to 180 degrees Celsius (conventional heat). If you are using a fan oven, set it to 160 degrees Celsius. For gas ovens, set the dial to level 2 or 3.
2. 2. Thoroughly wash the sweet potatoes under running water.
3. 3. Poke each sweet potato several times all around with a fork to allow steam to escape.
4. 4. Place the sweet potatoes into a baking dish.
5. 5. Bake the sweet potatoes in the preheated oven for 40 minutes.
6. 6. Drain the chickpeas and rinse them.
7. 7. Add the chickpeas to the baking dish with the sweet potatoes during the last 10 minutes of baking time.
8. 8. Peel the onions while the sweet potatoes are baking.
9. 9. Slice the onions into thin rings or use a grater to shred them thinly.
10. 10. Place the onion rings into a bowl.
11. 11. Add vinegar, a pinch of salt, and a little honey to the onions.
12. 12. Mix everything well and set the bowl aside to let the onions marinate.
13. 13. Cut the feta cheese into small cubes.
14. 14. Place the feta cubes into a small dish.
15. 15. Drizzle olive oil over the feta.
16. 16. Sprinkle chili flakes over the feta and let it marinate.
17. 17. Wash the kale thoroughly.
18. 18. Pull the leaves off the tough stems.
19. 19. Bring a pot of salted water to a boil.
20. 20. Put the kale leaves into the boiling water for 30 seconds (this is called blanching).
21. 21. Drain the kale.
22. 22. Immediately rinse the kale with cold water to stop the cooking process.
23. 23. Let the kale drain well.
24. 24. Wash the arugula.
25. 25. Shake the arugula dry.
26. 26. Take the sweet potatoes out of the oven.
27. 27. Cut the sweet potatoes in half lengthwise.
28. 28. Place the sweet potato halves onto the plates.
29. 29. Distribute the chickpeas over the sweet potatoes.
30. 30. Add the marinated onion rings on top.
31. 31. Place the marinated feta on top.
32. 32. Add the kale on top.
33. 33. Add the arugula on top.
34. 34. Sprinkle pumpkin seeds over everything.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 562
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 87 g