NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted chickpeas

1/2 medium sweet potato

3/4 cup shelled edamame

1 tbsp tahini

1 cup baby spinach

1 tbsp lemon juice

1 tsp olive oil

1 tsp cumin

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with olive oil, cumin, salt, and pepper.

• 3

  Peel and dice the sweet potato into small cubes. Toss the cubes with a little olive oil, salt, and pepper.

• 4

  Spread the chickpeas and sweet potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until chickpeas are crispy and sweet potatoes are tender, stirring halfway through.

• 5

  While the chickpeas and sweet potato roast, steam or boil the shelled edamame for about 5 minutes until tender. Drain and set aside.

• 6

  In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and a few teaspoons of water (if needed) until you reach a smooth, drizzling consistency.

• 7

  Assemble the bowl by placing the baby spinach at the base, then topping with roasted chickpeas, sweet potato cubes, and edamame. Drizzle the creamy lemon tahini dressing over the bowl.

• 8

  Serve warm and enjoy your balanced, protein-packed meal.