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One sweet potato provides 377% of your daily Vitamin A needs, plus 4 grams of fiber to keep you full longer. This bowl also provides ample amounts of B vitamins (which give you energy!), vitamin A, vitamin C, and more!
2 TBSP OLIVE OR COCONUT OIL
½ RED ONION, SLICED
2 LARGE SWEET POTATOES, HALVED
1 BUNDLE BROCCOLI, BROCCONLINI, CHOPPED
2 BIG HANDFULS OF KALE, STEMS REMOVED
1 (15 oz.) CAN CHICKPEAS, DRAINED, RINSED, and PATTED DRY
1 TSP CUMIN
¾ TSP GARLIC POWDER
¼ TSP TUMERIC
Step 1
Preheat oven to 400 F. Arrange sweet potatoes (skin side down) and onions on baking sheet. Drizzle with oil.
Step 2
Bake for 10 minutes, remove, flip sweet potatoes and add broccoli. Bake another 8-10 minutes.
Step 3
Remove from oven, add kale, drizzle with oil, bake another 4-5 minutes. Set aside.
Step 4
Heat large skillet over medium heat. While warming up, toss chick peas and seasonings in a mixing bowl.
Step 5
Add 1 tsp oil to skillet, then add chickpeas and sauté until brown, approximately 10 minutes.
Step 6
Divide roasted vegetables among 4 bowls (chopping them into smaller pieces if desired) and top with chickpeas.
Servings: 4 bowls
Nutrition per Serving: Calories 474, Fat 21g, Carbs 62g, Fiber 11g, Sugar 7g, Protein 13g
