Ingredients

• 2 Sweet Potatoes, large, peeled, and diced
• 2 Shallots, peeled and roughly chopped
• Sprig of Rosemary or Thyme
• 1 cup Kale
• Pinch of Salt
• 1/4 tsp Olive Oil
• 1 14-ounce can Chickpeas
• 1 cup Whole Walnuts
• 2 Tbsp Maple Syrup

Instructions

1. Preheat the oven to 425 F 
2. Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
3. Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
4. Toss walnuts with maple syrup and a little more salt. Add them to the pan. Stir it up. Roast for another 5 minutes.
5. Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, kale, and dressing of choice.