
RECIPE OF THE MONTH
MAY


INGREDIENTS
-
1/4 cup sweet potatoes, cut into wedges
-
1 cup cauliflower, cut into florets
-
2 tsp. olive oil
-
1/3 cup chickpeas, drained and pat dry
-
1 clove garlic, minced
-
1 pinch smoked paprika
-
1 pinch cumin
-
2 dashes salt
-
1 pinch pepper
-
3/8 cup water
-
1/4 cup couscous
-
1/4 lemon juiced
-
1 cup kale, stems removed
-
1/4 avocado, sliced
Chickpea Sweet Potato Power Bowl
Total cook time: 15 minutes I Makes 1 Serving
DIRECTIONS
-
Preheat oven to 425°F
-
Add sweet potatoes and cauliflower to a
baking sheet and toss with 1/3 olive oil. Bake
for 20 minutes -
Meanwhile, combine chickpeas with
another 1/3 olive oil, garlic, smoked paprika,
cumin, 1/2 salt, and pepper. Toss to coat. -
Spoon chickpeas around sweet potatoes
and cauliflower and bake another 10-15
minutes until chickpeas are crispy.