NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

0.5 cup chickpeas

0.25 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 cup fresh baby spinach

1.25 cup low-fat cottage cheese

1 tsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then drain and rinse the chickpeas, patting them very dry with a towel to ensure they get crispy.

• 3

  Place the sweet potatoes and chickpeas on the baking sheet, drizzle with olive oil, and sprinkle with cumin, smoked paprika, sea salt, and black pepper.

• 4

  Toss the vegetables until evenly coated and spread them out in a single layer, ensuring they aren't crowded so they roast rather than steam.

• 5

  Roast in the oven for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are fork-tender and the chickpeas are golden and slightly crunchy.

• 6

  While the vegetables roast, place the fresh baby spinach into a large serving bowl.

• 7

  Once the roasted ingredients are ready, layer them over the bed of spinach to slightly wilt the leaves with their heat.

• 8

  Top the bowl with the cottage cheese and finish with a bright squeeze of fresh lemon juice before serving.