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
Preheat oven to 400 F. Arrange sweet potatoes (skin side down) and onions on baking sheet. Drizzle with oil.
Bake for 10 minutes, remove, flip sweet potatoes and add broccoli. Bake another 8-10 minutes.
Remove from oven, add kale, drizzle with oil, bake another 4-5 minutes. Set aside.
Heat large skillet over medium heat. While warming up, toss chick peas and seasonings in a mixing bowl.
Add 1 tsp oil to skillet, then add chickpeas and sauté until brown, approximately 10 minutes.
Divide roasted vegetables among 3 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