Roasted Chickpea Bowl
SERVINGS: Serves 2
PREP TIME: 10 mins
TOTAL TIME: 30 mins
This delicious vegetarian bowl provides you with protein, fiber and potassium.
1 cup O Organics™ chickpeas (drained, rinsed & dried)
1 teaspoon O Organics™ chilipowder
1/2 cup carrots sliced on the bias (this just means diagonally)
1/2 large red onion (cut into slices on bias)
1 small red bell pepper (roughly chopped into bite-sized chunks)
1 small sweet potato (washed but not peeled, sliced into 1/2 inch rounds)
2 cups fresh O Organics™ spinach
1/4 cup roasted red pepper hummus
to sprinkle on top
2 teaspoons nutritional yeast
1. Preheat the oven to 425º. Give a light coating of olive oil cooking spray to a large baking sheet. Add sliced sweet potatoes to one side of the baking sheet in a single layer. Drizzle them with a little olive oil and sprinkle each with sea salt. Place in oven. (You will be adding the other ingredients in sections on the baking sheet, so just hang tight!)
2. After 5 minutes, remove baking sheet and add the red onion, bell pepper, and carrots to one side, giving them a light toss with 1/2 teaspoon of olive oil and a sprinkle of sea salt. Spread them into a single layer and put the baking sheet back in the oven and continue roasting the veggies .
3. After another 5 minutes (you're almost there!), add chick peas to the final side of the baking sheet. Carefully drizzle them with 1/2 teaspoon olive oil and sprinkle chili powder, tossing around with a tong to get them all coated. Roast everything for 10 more minutes. The chickpeas should get a good light brown color on them.
4. To build two bowls, add half the ingredients around each bowl: roasted chickpeas, slices of sweet potatoes, carrot/onion/pepper mixture, and then fresh spinach. Put a scoop of 2 tablespoons of hummus in the middle of each bowl. Sprinkle the top with nutritional yeast.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.