Sweet potatoes are one really good carb that you can enjoy even if you’re diabetic. And so are chickpeas in the hummus. This makes a yummy side dish.
- 4 sweet potatoes
- 2 tablespoons sea salt flakes
- 1–2 cups baby kale leaves
- ½ teaspoon dried chili flakes
- 1 tablespoon + 1 tsp. extra-virgin olive oil
- Sea salt and cracked black pepper
- 1 sweet onion, chopped
- 1 cup (260g) store-bought hummus (no preservatives)
1. Preheat oven to 400°F
2. Place the sweet potatoes on a baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until soft and cooked through.
3. While the sweet potatoes are cooking, place the kale, chili pepper flakes, oil, salt and pepper on a baking sheet lined with parchment paper and toss to combine. Cook for 8–10 minutes or until golden and kale is crisp. Set aside.
4. Heat a sauté pan to medium-high heat. Add 1 tsp. of olive oil and add chopped onions. Sauté until golden brown. (about 15-18 minutes)
5. Cut the sweet potatoes in half, and top with the hummus, then the caramelized onion and crispy kale.
6. Serve and enjoy!
NOTE: You may want to slightly heat up the hummus before topping the sweet potatoes.