roasted sweet potato kale and dried cherries, feta and pepitas
none
medium sweet potatoes, olive oil, maple syrup, garlic, salt, large bunch of tuscan kale, olive oil, fresh orange juice or lemon juice, apple cider vinegar, dijon mustard, maple syrup, freshly ground salt and pepper, pepitas pumpkin seeds, feta cheese crumbles, dried cherries, roasted or canned chickpeas
- 2 medium sweet potatoes
 - 1 tablespoon olive oil
 - 1 teaspoon maple syrup
 - 2 cloves garlic
 - 1/4 teaspoon salt
 - 1 large bunch of tuscan kale
 - 2 tablespoons olive oil
 - 1 tablespoon fresh orange juice or lemon juice
 - 1 tablespoon apple cider vinegar
 - 1 teaspoon dijon mustard
 - 1 teaspoon maple syrup
 - freshly ground salt and pepper
 - 1/4 cup pepitas pumpkin seeds
 - 1/4 cup feta cheese crumbles
 - 1/3 cup dried cherries
 - 1/2 cup roasted or canned chickpeas

- preheat oven to 375 degrees f.
 - place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt.
 - toss to evenly coat the sweet potatoes with oil and spices.
 - spread sweet potato cubes evenly around pan and roast for 35 45 minutes, stirring halfway through, until sweet potatoes are fork tender.
 - while the sweet potatoes are cooking, chop your kale if you haven't already and add it to a large bowl.
 - next prepare your dressing in a small bowl add the following olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup whisk until smooth.
 - pour dressing all over the chopped kale and use your clean hands to gently massage the dressing into the kale for a few minutes.
 - this helps remove any bitterness from the kale and adds flavor the the leafy green.
 - once sweet potato cubes are done cooking, add it to the kale.
 - pour into 4 salad bowls, or 1 large bowl for sharing.
 - before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas.
 - tip don't add the cheese or pumpkin seeds until you are ready to eat you want them crunchy not soggy.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic
- 1/4 teaspoon salt
- 1 large bunch of tuscan kale
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- freshly ground salt and pepper
- 1/4 cup pepitas pumpkin seeds
- 1/4 cup feta cheese crumbles
- 1/3 cup dried cherries
- 1/2 cup roasted or canned chickpeas

 ### Assistant: The ingredients you'll need are:
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic
- 1/4 teaspoon salt
- 1 large bunch of tuscan kale
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- freshly ground salt and pepper
- 1/4 cup pepitas pumpkin seeds
- 1/4 cup feta cheese crumbles
- 1/3 cup dried cherries
- 1/2 cup roasted or canned chickpeas


You can follows these steps to make the recipe:
- preheat oven to 375 degrees f.
- place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt.
- toss to evenly coat the sweet potatoes with oil and spices.
- spread sweet potato cubes evenly around pan and roast for 35 45 minutes, stirring halfway through, until sweet potatoes are fork tender.
- while the sweet potatoes are cooking, chop your kale if you haven't already and add it to a large bowl.
- next prepare your dressing in a small bowl add the following olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup whisk until smooth.
- pour dressing all over the chopped kale and use your clean hands to gently massage the dressing into the kale for a few minutes.
- this helps remove any bitterness from the kale and adds flavor the the leafy green.
- once sweet potato cubes are done cooking, add it to the kale.
- pour into 4 salad bowls, or 1 large bowl for sharing.
- before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas.
- tip don't add the cheese or pumpkin seeds until you are ready to eat you want them crunchy not soggy.
- .

