INGREDIENTS:
- 1 Organic Sweet Potato
- 5-7 Organic Asparagus
- 13 Organic Cherry/Grape tomatoes
- 1/2 Red Bell Pepper
- Head/Bulb of Garlic
- Can of Organic Chickpeas (Garbanza)
- 1in by 1in square of Greek Feta
- Salt, Turmeric, Smoked Paprika, Cumin, Oregano, Thyme, Rosemary
- Extra Virgin Cold Pressed Olive Oil
Roast the below group all together on a pan at 400 for 25 minutes:
Sweet Potato, 3/4 can of rinsed/drained chickpeas, asparagus, tomatoes, bell pepper
Prep the Baking Sheet:
- Lay a foil down on baking sheet pan.
- Put the 2 halves of the sweet potato face down all the way to the side. Brush the backside with 1tsp olive oil and a pinch of salt.
- Pour out 3/4 can of chickpeas next to the sweet potato.
- Wash, cut off ends or snap at natural snap point and toss ends, then set down your Asparagus
- Place down your small Cherry/grape tomatoes in one corner
- Chop and dice up 1/2 a Red pepper and place it next to tomatoes in adjacent corner.
- Add a head of garlic to roast
- Lightly Drizzle olive oil and Salt & Pepper for cooking. Mix it in with your hands to make sure all coated. Add thyme/rosemary to the tomatoes, red pepper, and backs of sweet potato and use hands to distribute evenly. Chickpeas will be further seasoned after roasted.
- Put it in the over at 400 F for 25 minutes.
Sauté/Steam:
- Meanwhile sauté/steam spinach. Place a frying pan on stove top at medium, add salt, pepper, olive oil, and a big handful of fresh spinach. Place on the lid. After a few minutes or once lid starts to sweat, remove lid and give it a mix.
After 25 minutes, take your Sweet Potatoes and veggies out of the oven.
Season Chickpeas:
- Toss your warmly roasted chickpeas in 1/2 tsp of each: Turmeric, Smoked Paprika, Oregano, Cumin, Salt, Olive oil)
Make Roasted Red Pepper-Tomato Chickpea Garlic Sauce:
Add 1/3 of the rinsed/drained chickpeas reserve, your roasted tomatoes, your roasted red pepper, and your destemmed garlic cloves to a blender or magic bullet and pulse to a liquid.
Plate:
Grab a plate. Grab a roasted sweet potato half, pour on some Roasted Red Pepper-Tomato Chickpea Garlic Sauce, lay on your Spinach, layer your chopped Asparagus, toss on your season Roasted Chickpeas, garnish with your Feta crumbles.... Deeeeee- licious!
Enjoy! Spark A Little Sunshine in your day! ☀️ ... and your Taste buds! 😉
💛 Love & Light,
Lisa Alavi- Spark A Little Sunshine 💫
