2 cups of chopped kale ¼ cup diced onion 1 cup chopped mushrooms 1 can of rinsed chickpeas 1 diced baked sweet potato Corn tortillas 1 tbsp Olive oil ½ tsp Indian Tikka Curry Masala Seasoning Spice ½ tsp cumin ¼ tsp minced garlic Salt and Pepper to taste Yellow curry simmer sauce (mine was in a jar from TJs)
Add 1 tbsp olive oil to a large pan. Once warm, add minced garlic and let brown. Add chickpeas and sweet potatoes to pan. Allow them to caramelize for 2-4 minutes, stirring as needed. Add kale, onion, and mushrooms. Next add Tikka Curry seasoning, cumin, minced garlic, and salt and pepper. Saute for 3-5 minutes or until crisp. In a wet paper towel, microwave corn tortillas for 30 seconds to soften and warm. Once fully cooked, serve Curried Chickpea mixture on top of corn tortilla and drizzle with yellow curry sauce.
Chickpeas are a great source of protein and fiber. Protein helps you synthesize new muscle (bulk!!) and fiber helps lower LDL (bad) cholesterol levels and keeps your heart healthy. Fiber also serves as a prebiotic and feeds your gut bacteria, which keeps your immune system healthy. Kale is high in vitamins A, C, and Folate Vitamin A – important for immune function and eye health Vitamin C – assists in tissue synthesis and helps form neurotransmitters Folate – especially important for pregnant women because it can help reduce the risk of birth defects Sweet Potato & Corn Tortillas are good sources of carbohydratesCarbohydrates are your body’s preferred source of energy! They give us fast-acting energy that helps us during high-intensity workouts, like sprints, and also just helps us to think clearly!