Preparation
- Preheat oven to 400 degrees.
- Line two large-rimmed baking sheets with parchment paper.
- Toss cubed sweet potatoes and beets and halved Brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon salt and black pepper.
- Drain and rinse chickpeas. Place on large tea towel and pat completely dry. Discard any loose skins.
- Toss chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt and cinnamon.
- Spread vegetables on one baking sheet.
- Spread chickpeas on other baking sheet.
- Place both baking sheets into preheated oven.
- Roast for 15 minutes. Toss sweet potatoes and chickpeas and return to oven for additional 15 minutes, or until chickpeas are golden and sweet potatoes are lightly browned on the bottom and fork tender.
- Allow vegetables and chickpeas to cool about five minutes.
- Whisk tahini, maple syrup and lemon juice in small mixing bowl to make dressing.
- Add hot water if needed to thin to pourable consistency.
- Place kale in bottom of four individual bowls.
- Divide roasted vegetables and chickpeas between the bowls.
- Add ½ cup cooked quinoa to each bowl.
- Sprinkle each bowl with pecans.
- Drizzle with tahini dressing.
Yield: Four bowls
Approximate nutritional breakdown per bowl: 396 calories, 14 grams protein, 12 grams fat, 58 grams carbohydrate, 10 grams fiber, 396 milligrams sodium