Ingredients for Roasted Sweet Potatoes:
2 sweet potatoes, cubed (about 4 cups)
1 Tbsp. Blood Orange Olive Oil (or use your favourite Infused Olive Oil)
1 tsp. smoked paprika
sea salt and pepper to taste (or use Saltwest Naturals Smashed Peppercorn Sea Salt)
Ingredients for Salad:
1/4 c. green onion, chopped
1 bunch cilantro or parsley, chopped (about 3/4 c.)
3 Tbsp. Blood Orange Olive Oil
4 Tbsp. Maple Balsamic
2 tsp. garam masala (or Spice Works Thai Curry spice blend)
14 oz. can of chickpeas, rinsed and drained
4 c. spinach or young kale leaves
1/2 c. Maple Pepitas (or other nuts and seeds of choice)
raisins, cran-raisins or dehydrated cherries
Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Place cubed sweet potatoes on baking sheet and drizzle with Blood Orange Olive Oil. Sprinkle with smoked paprika, salt and pepper. Stir until potatoes are well coated and then spread them out so they have lots of space to crisp. Roast for 15 minutes, then toss and continue cooking a few more minutes if necessary - until tender crisp (not too soft).
Remove from oven and allow to cool before adding to the salad.
Meanwhile, place green onion, cilantro, Blood Orange Olive Oil, Maple Balsamic and spices into a large salad bowl. Stir or whisk to combine.
Add sweet potato, chickpeas, and kale. Toss to coat with dressing. Top with Maple Pepitas and raisins. Serve immediately or chill and serve within 4 hours to preserve textures.
Note: Alternately, use roasted chickpeas for more flavour and texture.