Roasted Chickpea, Sweet Potato, and Broccoli Bowl (Vegan)

A nourishing and colorful vegan sheet-pan meal. This bowl features perfectly roasted sweet potatoes, broccoli, and spiced chickpeas, all cooked together for easy cleanup.

Ingredients

• 1 sweet potato, cut into wedges
• 1/2 head broccoli, cut into florets
• 1 can (14 oz / 400g) chickpeas, drained and dried
• 2 tbsp extra virgin olive oil
• 1 tsp grated ginger
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• To serve: cooked rice or quinoa, shredded carrots, avocado

Instructions

1. Preheat oven to 425°F (220°C).
2. On a large baking sheet, toss the sweet potato and broccoli with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
3. Meanwhile, in a bowl, toss the chickpeas with the remaining 1 tbsp olive oil and all the spices.
4. Add the chickpeas to the baking sheet with the vegetables. Roast for another 10-15 minutes until the chickpeas are crisped and vegetables are tender.
5. Serve the roasted vegetables and chickpeas in a bowl over a bed of rice or quinoa.

Enjoy!