Roasted Sweet Potato with Kale, Chickpeas, and Hummus

How my symptoms showed up

• POTS: lightheadedness and fatigue earlier in the day, worse when I went too long without eating

• Migraine: mild, diffuse head pressure without nausea or light sensitivity

• Lupus: baseline fatigue with a heavy, slowed-down feeling, no joint pain or skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Carbs + salt supported stability
Lupus	Safe	No obvious inflammatory triggers
Vestibular migraine	Generally safe	Savory, low-sugar, predictable

Ingredients (1 serving)

For the sweet potato

• 1 medium sweet potato

• Olive oil

• Salt

For the kale and chickpeas

• 2 cups chopped kale (stems removed)

• ½ cup cooked chickpeas (canned is fine)

• Olive oil

• Salt

To finish

• Hummus

• Optional: chili flakes, paprika, or olive oil drizzle

How I made it

1. Roast the sweet potato: Preheat oven to 400°F (205°C). Scrub the sweet potato, slice it lengthwise, and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast cut-side down for 25–30 minutes, then flip and roast another 10–15 minutes until very tender and caramelized.

2. Cook the chickpeas: While the potato roasts, heat a small pan over medium heat with a drizzle of olive oil. Add chickpeas and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until warmed through and lightly golden.

3. Wilt the kale: Add chopped kale to the pan with the chickpeas. Drizzle with a bit more olive oil and sprinkle with salt. Toss continuously for 2–3 minutes until the kale is softened and deep green, not crispy.

4. Assemble: Place the roasted sweet potato on a plate. Spoon the kale and chickpea mixture alongside. Add a generous dollop of hummus.

5. Finish: Sprinkle with chili flakes or paprika if tolerated. Drizzle lightly with olive oil if it looks dry.