Sweet Potato, Chickpea, Broccoli Bowls

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins print Serves 2     adjust servings

Ingredients

Sheet Pan

• 3 cups sweet potatoes, cut into 1/2 inch cubes
• 2 cups broccoli, cut into 2 inch florets
• 1 cup chickpeas, drained
• 1 tablespoon olive oil
• salt & pepper

Yogurt Sauce

• 1/3 cup plain yogurt
• 1/4 teaspoon dried dill
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder

Instructions

1. Heat oven to 425°F.
2. Toss the sweet potatoes, broccoli and chickpeas in olive oil, season with salt and pepper.
3. Roast for 15 minutes. Remove the chickpeas and broccoli and transfer to two 2 cup capacity storage containers.
4. Return the sweet potatoes to the oven and roast for another 5-10 minutes, until cooked through. Divide between the storage containers with the chickpeas and broccoli.

Yogurt Sauce

1. Stir together yogurt sauce ingredients. Divide into two ½ cup storage containers.

Storage

1. Seal and store everything in the fridge for up to 4 days.

To serve

1. Heat the sweet potatoes, chickpeas and broccoli in the microwave until heated through.
2. Drizzle with the yogurt sauce and enjoy.

by simplerecipepro