Thursday, July 13, 2017

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

2 small sweet potatoes, chopped
1 head broccoli, chopped into florets
1 red pepper, diced
2 tbsp olive oil or coconut oil
salt and pepper

1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp coconut sugar
1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake
salt and pepper

1. Preheat oven to 375F. Line three baking sheets with parchment paper.
2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 
3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.
4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 
5. Serve with lemon dill hummus sauce. 
6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

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