• 40 mins.
  • 2
Image for Warm Fall Bowl


Spiced Chickpeas:

  • 1 can chickpeas (15-25 minutes)
  • 1 tbsp. olive oil
  • ½ tsp. sea salt
  • ½ tsp. turmeric
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder


  • 1 sweet potato
  • 1 red onion
  • 1 tbsp. olive oil
  • ½ tsp. sea salt


  • 4 cups kale, I bunch
  • 1 tbsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. garlic powder

Tahini dressing:


  1. Preheat oven to 450°F and grease 2 baking sheets with olive oil.
  2. Drain the chickpeas and pat them dry.
  3. Stir together chickpeas ingredients then place on 1/3 of greased baking sheet.
  4. Chop red onion and sweet potato into chunks and place on baking sheet. Drizzle with olive oil and sea salt then toss to coat.
  5. Roast in oven for 20 minutes then remove to stir.
  6. Meanwhile, de-stem kale and rip into bite sized pieces then place on second baking sheet. Drizzle with olive oil and spices then toss to coat.
  7. Place both baking sheets into oven for a final 10 minutes until chickpeas are golden and crispy on the outside, sweet potatoes are fork tender and kale is wilted and crispy.
  8. Meanwhile, make Tahini Dressing by first whisking together tahini, lemon and sea salt until thick and smooth. Slowly add maple and water to get your desired consistency.
  9. To serve pile kale in your bowl and top with sweet potatoes and chickpeas. Drizzle with Tahini Dressing and plenty of Manitoba Harvest Hemp Heart Toppers – Onion, Garlic & Rosemary!