Sweet Potato and Chickpea Bites

As you can probably tell, I have a pretty busy life. Because I spend so much time running around and try to spend as few hours as possible slaving in the kitchen, I like to make little treats like these ahead of time and eat them throughout the week. 

These sweet potato bites are bursting with flavor and protein. They are small enough to be considered a snack, but nutrient-dense enough to satisfy your hunger. They are also great as a side dish. They freeze well and are easily transported. 

But most importantly…

They are delicious!

Ingredients:

• 4-5 medium sweet potatoes, peeled and cubed
• 1/2 cup chickpeas, soaked overnight and then cooked until tender
• 2 tbsp coconut milk
• Handful  of kale, chopped finely (it’s important those babies small!)
• Drizzle olive oil
• 1 tsp smoked paprika
• 1 clove garlic, minced
• 1 tbsp nutritional yeast
• Sea salt and pepper, to taste
• Pinch red pepper flakes (optional)
• Olive oil or grassfed butter, for greasing muffin tins
• 2 scallions, sliced thinly

Directions:

1. Preheat oven to 450.
2. Fill a small stockpot with water and bring to a boil. Carefully drop in chopped sweet potatoes and cook for about 10 minutes, or until tender. Drain and add to a small bowl with coconut milk. Mash roughly and set aside.
3. In a large skillet, heat olive oil. Add garlic, kale, paprika, salt and pepper. Toss in chickpeas and sauté until fragrant. Add chickpea mix to sweet potato mix. Incorporate well. Add red pepper flakes, if using.
4. Grease muffin tins and fill 3/4 of the way up with the potato batter.
5. Garnish with scallions.
6. Place in oven and bake for 20-22 minutes.

Enjoy!