Greek-Style Sweet Potato and Feta Boats with Garlicky Kale
Get ready to set sail with me on a flavor-packed journey featuring Greek-style sweet potato and feta boats! The recipe is a delightful mix of textures and flavors - and will leave you feeling nourished and satisfied!
Ingredients
For The Boats
- 2 tbsp olive oil, divided
- 1 15.5-oz can chickpeas, drained and pat dry
- salt and pepper, to taste
- 1/2 tsp The Spice Girl Kitchen Greek Seasoning
- 4 medium sweet potatoes, cut in half
- 4 tbsp tahini, for drizzling
For The Feta Cheese
- 6 oz crumbled feta cheese
- 1 lemon, zested and juiced
- salt and pepper, to taste
- 1/2 tsp The Spice Girl Kitchen Greek Seasoning
For The Kale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups chopped kale
- salt and pepper, to taste
Instructions
- Preheat oven to 425℉. Line a sheet pan with foil or parchment paper.
- In a bowl, toss the dried chickpeas with 1 tbsp olive oil, Greek seasoning, and salt and pepper to taste. Lay on one side of the sheet pan.
- Place the sweet potatoes cut side up on the other half of the sheet pan and drizzle with the other tbsp of olive oil, salt, and pepper. Rub the oil in and flip them cut side down. Bake for 25 to 30 minutes or until sweet potatoes are soft and chickpeas are crisp.
- Meanwhile, prep the feta by placing all of the ingredients listed under "For The Feta" in a bowl. Mix until combined (I used a bowl with a lid and gave it a good shake) and set aside.
- During the last 5 or so minutes of baking, place the olive oil in a pan over medium heat. Add the garlic and sautee until fragrant (about 1 minute). Add the kale with a splash of water and sautee, stirring occasionally, until the kale is bright green and cooked to your liking. It should only take a few minutes!
- Serve by placing the sweet potatoes on a plate and smashing them slightly with a fork to make room for toppings. Top with crispy chickpeas, feta, and a drizzle of tahini. Serve the kale on the side and enjoy!