A delicious tandoori recipe in a skillet dinner of sweet potato, kale and chickpeas. An easy whole food dinner ready in a breeze, including a carb, a leafy green and a protein.
Open the can of chickpeas, rinse and pour into a large bowl.Wash the sweet potatoes, chop into 1-inch chunks, and add to the bowl.Toss both chickpeas and sweet potatoes with coconut oil, salt, pepper and tandoori.Pour all into a cookie sheet, Roast at 375 degrees F for 20 minutes, until potatoes were soft to a fork prick.
Kale
Wash the kale, and massage with spices and coconut oil and lime juice, and steam in a skillet 4 minutes.Serve hot!