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Roasted Brussels Sprout & Chickpea Bowl

Roasted Brussels Sprout & Chickpea Bowl

Roasted Brussel Sprout & Chickpea Bowl

Serving Size: 1
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat

Ingredients
  • 2 Cups Brussels Sprouts, quartered and roasted
  • ¼ Cup Sweet Potatoes, chopped and roasted
  • ¼ Cup Chickpeas, roasted
  • 1/8 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Turmeric
  • 1/8 tsp Nutmeg
  • 1 Tbsp Olive Oil
  • ½ Tbsp Balsamic Vinegar
  • 3 Tbsp Pumpkin Seeds
  • 3 oz Grilled Chicken
  • Tahini Maple Dressing
Tahini Maple Dressing
  • 1 Tbsp Tahini
  • ½ Tbsp Lemon Juice
  • ½ Tbsp Water
  • ½ tsp Maple Syrup
  • Pinch of Sea Salt
Directions
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Cut Brussel Sprouts into quarters, chop Sweet Potatoes into bite size pieces and toss in ½ Tbsp. Olive Oil and Balsamic Vinegar, sprinkle with Salt, lay on the baking sheet (leaving room for Chickpeas later) and bake for 35-40 minutes.
  3. Meanwhile, rinse and drain Chickpeas. Toss with ½ Tbsp. Olive Oil and sprinkle with Sea Salt, Pepper, Turmeric and Nutmeg. Add Chickpeas to the baking sheet when there is 20 minutes left on the Brussel Sprouts.
  4. To prepare the dressing whisk all ingredients in a small bowl and set aside.
  5. To assemble the bowl line the bottom of the bowl with Sweet Potatoes. On top lay the Brussel Sprouts, Chickpeas, Chicken and top with Pumpkin Seeds and Tahini Maple dressing.

Tagged with: COLLECTION::1 or 2 Servings, COLLECTION::Gluten Free, COLLECTION::ReSet 7, COLLECTION::Salads & Bowls, COURSE::Lunch or Dinner

By Eden Covington March 27, 2019

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