Baked sweet potatoes topped with kale and chickpeas cooked with Mediterranean flavors, and finished off with a creamy basil yogurt sauce. Everything bakes together in the oven in one pan, making this easy to prepare and clean up after! A healthy tray bake / sheet pan dinner for two or a substantial side dish for four, which is gluten free, vegetarian and easily adapted to be vegan.
Slice your sweet potatoes in half lengthways. Brush with oil and place face down in a deep sided baking tray or roasting tin. Use a knife to poke holes in each piece.
Bake for 25 minutes.
Meanwhile, prepare the basil yogurt sauce by blending all ingredients in a mini food processor or blender.
Remove the sweet potatoes from the oven and scatter the chickpeas on the baking tray around the sweet potatoes.
Replace in the oven and bake for another 15 minutes.
Remove from the oven. Flip the sweet potatoes so they are face up.
Now you will add the rest of the ingredients. Scatter the kale on top of the chickpeas and then scatter the olives, capers, cherry tomatoes and crumbled goat's cheese on top. Spray with oil, and season with salt and pepper to taste.
Replace in the oven for 10 minutes, or until the kale is soft with crispy edges.
Drizzle some lemon juice on top of the kale mixture.
Mash some butter into the sweet potato halves, place them in bowls and spoon out the chickpea kale mixture on top. Drizzle with the basil yogurt sauce.
Use the largest baking tray or roasting dish that you can - if you have too much overlap with your kale and chickpea mixture, the kale may steam more than roast and end up less crisp or require a little more cooking time.