steamed sweet potato + kale and sprouted legumes + chickpeas with lemon-tahini drizzle

This is a pretty standard dinner/lunch that’s easy to prepare and super packed with nutrients and simple fresh flavors.


1 sweet potato, sliced in large discs (sliced like a loaf of bread)

1 head of kale, stems removed and torn or chopped into small pieces

1 can of chickpeas, rinsed and drained

1/2 cup fresh sprouted legumes, I used a mung, adzuki, lentil mix

1/4 onion, diced

2 cloves garlic, diced or pressed

1 tsp Chinese five spice, or your favorite spice

For the drizzle dressing: put together in a glass jar and shake until well mixed. 

juice from 2 fresh lemons

2 TBSP water

1 TBSP Braggs aminos or tamari

1TBSP rice vinegar or apple cider vinegar

1/4-1/2 cup tahini

1/4-1/2 cup olive oil, flax oil or coconut oil


1) In a heavy bottomed skillet, add the garlic and onions and 1 TBSP water. Over medium heat, cook until onions begin to become soft and garlic is fragrant. Add the chickpeas and legumes and the Chinese five spice and stir well.

Continue to cook, stirring frequently and adding more water if needed until the mixture is slightly browned.

2) I used a 2 tier bamboo steamer for the sliced sweet potato. Form 1-2 even layers of sweet potato on each tier and steam over a boiling pot until tender. Test by gently poking the top layer of sweet potatoes with a fork. They are ready when just soft and tender. Remove from heat when done.

3) In a large pot, fill with the kale and 1-2 TBSP water on medium high heat until it begins to steam. Stir well, cover and remove from heat to allow steaming to continue without overcooking.

To serve, plate the steamed kale and sweet potato, top with the chickpeas/sprouts and drizzle with the lemon tahini dressing.

ADDITIONAL OPTIONS: Serve over rice, add avocado, nutritional yeast, pumpkin or sunflower seeds or nuts or add sunflower sprouts.



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