Ingredients:
1 1/2 lbs. sweet potatoes, cut into 1 inch cubes
1/2 large onion, chopped
1 red bell pepper cored and diced
1 green bell pepper, cored and diced
1 can (15oz.) chickpeas(garbanzo beans), drained and rinsed
1 – 2 tablespoons olive oil
1 teaspoon garlic powder
Large pinch of salt and fresh cracked pepper, to taste
Instructions:
Preheat oven to 425 degrees F.
Line a sheet pan with parchment paper or lightly grease with oil.
Place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper and toss well to coat. Arrange the sweet potato mixture in a single layer.
Place sheet pan in the oven on the center rack to begin roasting and cook for 20 minutes, stirring halfway through.
Turn heat up to 475 degrees F. and stir a second time and continue baking for another 20 minutes, stirring halfway through.
Let cool a few minutes.
Place in individual bowls and serve with sliced avocado or add a creamy sauce. Season with salt + pepper to taste.
Enjoy this delicious, nutritious and super easy recipe.
Leftovers can be stored in the refrigerator for up to 4 days.
Prep time: 15 min. Total time: 55 min. Serves approx. 3