Recipe: Creamy Garlic Kale with Crispy Chickpeas & Sweet Potato

nourished Mar 20, 2018

Hey Gorgeous, 

I've decided to start sharing a recipe of the week with you! My recipes are made with everyone in mind, but certainly geared towards female endurance athletes, as that's who I primarily work with! That means that the portions and quantities are there to reflect you as an active woman! 

For this one you can definitely prep ahead of time (see the notes) to save time! I know what it's like when you're getting your run in, working during the day, and want to just shove something in your face when you walk in the door hangry. 

And, if you're like me, you are a-okay with eating the same thing a few days in a row! I modified this one to 3 servings, but you know your body best! It might be 2 servings for you! 

Creamy Garlic Kale with Crispy Chickpeas & Sweet Potato 

Serves 3

1 Garlic (whole bulb)
2 cups Chickpeas (cooked, drained and
1 Sweet Potato (diced into half
inch cubes)
1 1/2 tbsps Coconut Oil (melted)
1 1/2 tsps Curry Powder
1 tsp Garam Masala
1 tbsp Chili Powder
1 tsp Paprika
1/4 cup Extra Virgin Olive Oil
1 Lemon (juiced)
2 tbsps Dijon Mustard
1/2 tsp Black Pepper
1/4 tsp Sea Salt
8 cups Kale Leaves (chopped)

1. Preheat the oven to 400. Line a large baking sheet with parchment paper. Peel apart the garlic cloves, leaving the skin on. Place them on one edge of the baking sheet.

2. Place your chickpeas and diced sweet potato in a mixing bowl. Add in the coconut oil, curry powder, garam masala, chilli powder and paprika. Mix well and transfer to your baking sheet with the garlic. Bake in the oven for 25 - 30 minutes or until chickpeas are golden brown. Remove from oven and set aside.

3. Take your garlic cloves and peel away the skin. Add the remaining garlic flesh into your food processor or blender. Add the olive oil, lemon juice, dijon mustard, black pepper and sea salt. Blend until smooth and creamy.

4. Place your kale leaves in a large salad bowl, drizzle desired amount of dressing over top and mix well. Divide into bowls and top with the roasted chickpeas and sweet potato.


Notes for time saving! 

  • Used pre-washed and sliced bagged kale.
  • No Kale? Use spinach, romaine or any leafy green.
  • No Sweet Potato? use diced carrot or beet instead.
  • Make it Ahead: The dressing and roasted veggies can be made up in advance. Toss the kale in the dressing when ready to eat.


p.s. have you joined us in the Fuel Your Life Community on Facebook? It's a place where female endurance athletes can connect and where I offer free trainings & stories of empowerment :) Join us here: Fuel Your Life Facebook Community.

p.p.s. Looking for breakfast recipes to fuel your body through training & recovery? Get my free guide here: Eat Like a Girl Breakfast Guide.


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