Keep warm and nourished with this nutrient dense vegetable bowls with sweet potatoes, brussel sprouts, chickpeas and more!

Prep Time: 10 min Cook Time: 40 min Total Time: 50 minutes

1 – 2 tablespoons olive oil
1 large sweet potato, cut into 3/4″ cubes
2 large carrots, sliced
1 1/2 cups brussles sprouts, halved or quartered
1 1/2 cups broccoli florets
1/2 large red onion, sliced
6 serrano chilis, sliced in half and de-seeded
1 can (15 oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
1 – 2 lemons, cut into six pieces
mineral salt & fresh cracked pepper, to taste
To Serve
2 cups cooked quinoa
5 oz. spinach
1 – 2 avocados
big dollop of hummus
red pepper flakes, to garnish
hemp hearts, to garnish

1 – 2 tablespoons olive oil 1 large sweet potato, cut into 3/4″ cubes 2 large carrots, sliced 1 1/2 cups brussles sprouts, halved or quartered 1 1/2 cups broccoli florets 1/2 large red onion, sliced 6 serrano chilis, sliced in half and de-seeded 1 can (15 oz) chickpeas, drained and rinsed or 1 1/2 cups cooked 1 – 2 lemons, cut into six pieces 2 cup s cooked quinoa 5 oz. spinach 1 – 2 avocados

Preheat oven to 400°F.
Prepare vegetables: remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussel sprouts depending on the size.
Roast: Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 – 45 minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a few minutes.
Serve: In individual bowls, serve vegetables with 1/3 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.