Warm Kale Salad

SERVES: 2

INGREDIENTS:

3.5 cups of chopped kale (remove the stems)

1  large sweet potato peeled & cubed


1-2 tbsp coconut oil

1 cup of organic chickpeas (rinsed and drained)

1/4 cup organic coconut milk (I used full fat from a can)

1/4 tsp salt


1/4 tsp black pepper


1/4 tsp turmeric


1/4 tsp ground cumin


1/4 tsp ground coriander

2 tbsp shredded coconut (optional to top)

INSRUCTIONS:

First, boil the peeled and cubed sweet potato in a small stock pot or medium saucepan until easily pierced with a fork (around 15 minutes). Strain and put to the side.

In the meantime, warm up coconut oil in a large sauté pan on a medium low temp.

Add spices to bloom.

Then add rinsed and drained chickpeas. Mix.

Once chickpeas are coated, add coconut milk. Mix.

Add kale. Cover the pan with a lid until kale is wilted (only a few minutes).

Finally, add strained potatoes, stir, serve, appreciate, breathe, revel, bite, and nourish!