Chickpeas, canned, drained
(drained rinsed and patted dry)
1/2 tbsp
Olive Oil, Extra Virgin
1/4 tsp
Black pepper
2 medium potato
Sweet potato
(halved)
1 head
Broccoli, raw
(chopped)
1/2 tbsp
Olive Oil, Extra Virgin
2 cup
Kale
(larger stems removed)
1/2 tbsp
Olive Oil, Extra Virgin
1/4 tsp
Salt
(for chickpeas)
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)
1/2 tsp
Oregano, dried
(for chickpeas, optional)
1/4 tsp
Turmeric, ground
(for chickpeas)
1/2 tbsp
Olive Oil, Extra Virgin
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)
Instructions
Preheat oven to 400oF (200oC).
Arrange sweet potatoes on a baking sheet.
Drizzle with oil, making sure the flesh of the sweet potatoes are well coated, and placed skin-side down on the sheet.
Bake for 10 minutes, then remove from oven. Flip the sweet potatoes and add the broccoli.
Drizzle broccoli with oil and bake for another 8-10 minutes.
Remove from oven and add kale. Drizzle kale with remaining oil and season all veggies with a pinch of salt and pepper. Bake for another 4-5 minutes then set aside.
While the vegetables are roasting, heat a large skillet over medium heat
Add chickpeas to a mixing bowl and toss with chili powder, cumin, garlic powder, oregano, and turmeric.
Once the skillet is hot, add the oil and chickpeas and sauté, stirring frequently for about 10 minutes. If they’re browning too quickly, turn down the heat. If there isn’t much browning going on, increase heat. 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, chop sweet potatoes into bite-size pieces. Divide sweet potato, broccoli, and kale between bowls and top with chickpeas and tahini sauce.
Notes:
Quick Tip:
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.
