Roasted Beets, Sweet Potato and Chickpea Bowl

This was a delicious bowl of goodness atop a bed of spinach or arugula.

Drizzled with a little fresh lemon juice.  Delightful.

The individual recipes are great on their own as well or as a side dish.  🙂

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Roasted Beets

Beets

Extra virgin olive oil

Sea salt, pepper

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  1. Preheat oven to 425 degrees
  2. Wash, scrub, and dry beets
  3. Put in a aluminum foil “bed” and drizzle with olive oil, salt and pepper
  4. Tightly close foil
  5. Place directly on oven rack and roast for 20 minutes
  6. Check beets for tenderness, and roast for another 20 minutes (or until desired tenderness is achieved.  I like mine a little firm)
  7. Remove beets from oven and allow to cool, uncovered
  8. Once cooled, peel and slice beets.

Roasted Chickpeas and Sweet Peas:

400g sweet peas

1 can chickpeas, rinsed strained and dried well

2 tbsp chili powder

1 tbsp cumin

1/2 tbsp garlic powder

Sea salt and pepper, to taste

2 tbsp Avocado Oil

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  1.  Preheat oven to 425 degrees
  2. Lay chickpeas and sweet peas out on a baking tray.  Dry roast for 15 minutes
  3. Remove from over and put peas and beans in a large bowl.  Add avocado oil, chill powder, cumin, garlic powder, salt and pepper and coat well
  4. Bake again for 30 minutes longer
  5. Remove from oven and allow to cool

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Rosemary Thyme Sweet Potato Rounds:

2 medium sweet potatoes, sliced into rounds

Avocado oil

Salt, pepper, dried rosemary, dried thyme, all to taste

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  1. Preheat oven to 425 degrees
  2. Scrub and dry sweet potatoes
  3. Cut the potatoes into rounds, about 1/8″ thick
  4. Arrange on a large baking tray in a single layer.  Drizzle with a little avocado oil and sprinkle with sea salt, pepper, dried thyme and rosemary
  5. Bake for 15 minutes
  6. Remove from oven and flip the rounds
  7. Bake for another 20 minutes
  8. Remove from oven.  Allow to cool for 5 minutes before serving

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For the bowl:

Place a handful or arugula or spinach in a bowl and top with your roasted sweet potatoes, chickpea/sweet pea mix, sliced beets and add:

Shredded carrot

1/2 sliced avocado

Drizzle of fresh lemon juice

Chopped Cilantro

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6 thoughts on “Roasted Beets, Sweet Potato and Chickpea Bowl

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