🥄Ingredients:
🔸1 sweet potato, cut into wedges
🔸1/2 head broccoli, cut into florets
🔸2 tablespoons extra virgin olive oil
🔸salt and pepper
🔸1 14-ounce can chickpeas, drained and patted dry
🔸1 teaspoon grated ginger
🔸1 teaspoon smoked paprika
🔸1 teaspoon cumin
🔸1/2 teaspoon chili powder
🔸juice from 1/2 lemon
🔸1/2 small bunch kale, roughly torn
🔸1 cup cooked brown rice or quinoa
🔸Shredded carrots, orange segments, pistachios, for serving
🔸1/2 avocado, sliced
🥄Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
On a large rimmed baking sheet, combine the sweet potato, broccoli, 1 tablespoon olive oil. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
Meanwhile, combine 1/2 tablespoon olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin, chili powder. Toss well to evenly coat. Remove the sweet potatoes from the oven and spoon the chickpeas around the veggies. Transfer to the oven and roast for 10-15 minutes or until the chickpeas are crisped.
