Health Hotline Magazine | September 2023

Kale Salad with Roasted Sweet Potatoes and Garbanzo Beans South of the border spices mingle with sweet potatoes and garbanzo beans, adding a burst of flavor to this hearty kale salad topped with a bright and creamy dressing. This flavorful salad is hearty enough to be a vegetarian main dish, or a delicious good4u side served with your favorite protein. Served with Cilantro Jalapeño Yogurt Dressing Ingredients

• 1 pound organic sweet potatoes, scrubbed and diced into ½-inch cubes • 1 (15.5-ounce) can Natural Grocers ® Brand Organic Garbanzo Beans, drained, rinsed, and patted dry • 3 ½ tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided Natural Grocers Brand Bulk Seasonings: • 1 teaspoon Organic Chipotle Chili Pepper Powder • 1 teaspoon Organic Ground Cumin Seed • ½ teaspoon Organic White Onion Granules • ½ teaspoon Organic Garlic Granules • ½ teaspoon Real Salt • 1 large bunch or 2 small bunches organic kale, stems removed, leaves washed and dried • 1 organic avocado • ½ cup Natural Grocers Brand Bulk Organic Spicy Pumpkin Seeds (optional) Cilantro Jalapeño Yogurt Dressing • ½ cup organic cilantro, long stems removed • ½ cup plain organic yogurt (substitute dairy-free yogurt for vegan/dairy-free version) • 1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil • Juice of 1 organic lime • 1 organic garlic clove • 1 organic jalapeño, stem removed (remove the seeds and membrane for a less spicy version) • ¼ teaspoon Natural Grocers Brand Bulk Real Salt Instructions 1. Preheat oven to 375° F and line a baking sheet with parchment. 2. Toss the potatoes, garbanzo beans, 3 tablespoons of olive oil, and all the spices together on the baking sheet. Spread out evenly and bake for 20 minutes; after 20 minutes, stir and continue baking for 20 minutes more. 3. Slice the kale leaves into thin pieces and add them to a large bowl with the remaining ½ tablespoon of olive oil and a generous pinch of salt. Use your hands to thoroughly massage and mix the kale until it has softened slightly and turned a brighter shade of green, about one minute. Set aside. 4. Combine all dressing ingredients in a blender and blend until smooth. Just before the potatoes and garbanzo beans are done, toss the kale with about half the dressing and dice the avocado. 5. Gently toss the potatoes, garbanzo beans, avocado, and pumpkin seeds with the kale. Serve immediately with remaining dressing drizzled over the salad.

SERVES: 4 PREP TIME: 30 MINUTES COOK TIME: 40 MINUTES TOTAL TIME: 55 MINUTES

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