START TODAY! | FREE TRIAL
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
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
