Chickpeas, canned, drained
(drained rinsed and patted dry)
2 tbsp
Coconut oil
1/4 tsp
Black pepper
2 medium potato
Sweet potato
(halved)
1 head
Broccoli, raw
(chopped)
1/2 medium
Red onion
(sliced and wedged)
2 cup
Kale
(larger stems removed)
1/4 tsp
Black pepper
(for chickpeas)
3/4 tsp
Chili powder
(for chickpeas)
1 tsp
Cumin
(for chickpeas)
3/4 tsp
Garlic powder
(for chickpeas)
1/4 tsp
Salt
(for chickpeas)
1/2 tsp
Oregano, dried
(for chickpeas, optional)
1/4 tsp
Turmeric, ground
(for chickpeas)
1/2 whole lemon(s)
Lemon juice
(for tahini sauce)
1 tbsp
Maple syrup
(for tahini sauce)
1/4 cup
Tahini
(for tahini sauce)
1/4 tsp
Salt
2 tbsp
Water
(hot water to thin, for tahini sauce)
16 tomato
Cherry Tomatoes
(halved)
1 avocado(s)
Avocado
(diced or sliced)
Instructions
Preheat oven to 400oF (200oC).
Arrange sweet potatoes and onions on a baking sheet.
Drizzle with a bit of oil, making sure the flesh of the sweet potatoes are well coated, and place skin-side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli.
Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes.
Then remove from the oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside
While the vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings
Once the skillet is hot, add 1 Tbsp of oil and the chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down the heat. If there isn’t much browning going on, increase heat. (I found 10 minutes total at slightly over medium heat was perfect).
Once the chickpeas are browned and fragrant, remove from heat and set aside
Prepare sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed, and set aside.
To serve, slice sweet potatoes into bite-size pieces. Divide the sweet potato, broccoli, kale, cherry tomatoes, and avocado between serving bowls and top with chickpeas and tahini sauce.
Notes:
Quick Tips:
Best when fresh, though leftovers will keep for a few days in the fridge.
Nutritional Highlights:
Chickpeas are an excellent source of fiber, folic acid, and manganese. As a good fiber source, chickpeas can help lower cholesterol and improve blood sugar levels.
Broccoli is rich in vitamin C and high in fiber. It also contains a compound called I3C, which is important for estrogen secretion.
Sweet Potatoes carry unique storage proteins that have antioxidant effects, along with vitamin C.
Kale is an excellent dietary fiber and contains a significant amount of calcium; excellent for osteoporosis.
