Roasted Brussels Sprout & Chickpea Bowl
Gluten Free: undefined
Reset 7: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 tsp olive oil
2 cups Brussels sprouts, quartered
1/4 cup sweet potatoes, chopped
1/4 cup chickpeas, rinsed and drained
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp turmeric
1/8 tsp nutmeg
1/2 Tbsp balsamic vinegar
3 Tbsp pumpkin seeds
3 oz chicken, grilled or cooked to liking
Tahini Maple Dressing
Tahini Maple Dressing
1 tsp Tahini
1 Tbsp lemon juice
1 Tbsp water
1/2 tsp maple syrup
Pinch of sea salt
Directions
Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
Cut Brussels sprouts into quarters, chop the sweet potatoes into bite sized pieces. Add the Brussels sprouts and sweet potatoes to a baking sheet and toss in 1 tsp olive oil and balsamic vinegar. Sprinkle with salt. Bake for about 30-40 minutes. You will add the chickpeas when there are 20 minutes left.
Meanwhile, rinse and drain the chickpeas. Toss with 1 tsp olive oil and sprinkle with sea salt, pepper, turmeric, and nutmeg. Add chickpeas to the baking sheet when 20 minutes remain on the Brussels sprouts.
To prepare the dressing, whisk all of the ingredients together in a small bowl, and set aside. Adjust seasonings if needed. Add more water if needed.
Once the Brussels sprouts, sweet potatoes, and chickpeas have been removed from the oven, add them to a bowl. Top with the cooked chicken, pumpkin seeds, and tahini maple dressing, and serve.