Normally I’m a proponent of following the bowl formula instead of relying closely on recipes, but I’m experimenting with sharing more casual recipes (let me know if it’s useful). Feel free to think of this more as inspiration than a blueprint! It’s what I had for lunch today, and it was delicious, so I’m sharing it.
The sweet potatoes, kale salad, and toasted walnuts were leftover from another day, so this came together quickly for me. The only thing that really needs to be made fresh is the chickpea crepe—they taste best hot from the pan.
For the roasted sweet potatoes:
Preheat the oven to 425. Cube a few sweet potatoes (you can peel or not) and toss with a small amount of oil and salt. Spread out on a baking pan, taking care not to crowd them too much. Roast for 20 minutes, remove from the oven and flip, and roast for another 15.
For the kale salad:
Cut finely a medium-sized bunch of lacinato kale. In a salad bowl, whisk together 1.5 tbsp olive oil, 1 tbsp red wine vinegar, 2 tsp dijon mustard, 1 to 2 tsp maple syrup, and a pinch of salt. Add the kale and massage together using your hand. Unlike lettuce, kale can handle plenty of dressing, and it also keeps well once dressed.
Per chickpea crepe:
Whisk together 1/2 cup chickpea flour with 1/2 cup + 1.5 tbsp water and 1/4 tsp salt. Add the water slowly so it doesn’t clump, or alternatively, sit it aside for a few minutes to give any clumps a chance to dissolve. Heat a 12 inch pan over medium heat, add enough oil to lightly coat the bottom of the pan, and pour in the batter. The underside should brown in 3 to 4 minutes (we’re only cooking one side). Fold up the crepe using your spatula and plate.
For the toasted walnuts:
Add walnuts to a dry pan over medium-low heat. Toss until they brown and smell fragrant, keeping a close eye on them because they can burn quickly. Remove to a cutting board and chop.
Plate with an avocado and some toasted sesame seeds, if you feel like it, and have a little hot sauce at the table.