I LOVE PAINLESS ONE DISH COOKING!!!
sheet pan roasted vegetable and chickpea bowls  

Prep Time: 20 mins

Cook Time: 40 mins   

Yield: 4

INGREDIENTS

• 1 medium sweet potato, peeled and small diced
• 1 red bell pepper, diced
• 2-3 cups small broccoli florets
• 1/2 large red onion, roughly chopped
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 cups cooked quinoa or your favorite grain
• Optional toppings: tahini, lemon wedges, fresh parsley

INSTRUCTIONS

1. Pre-heat oven to 400 degrees F.  
2. Place all vegetables and chickpeas onto your sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin.
3. Roast vegetables until sweet potato is tender and other vegetables are browned and caramelized, 35-45 minutes—- stirring once or twice
4. My new favorite seasoning is “everything but the bagel” and I use that often in place of the curry powder, paprika and cumin.   
5. I ALSO DO A FRIDGE CLEAN OUT WITH ALL THE VEGGIES I CAN LAY MY HANDS ON AND BLACK BEANS (RINSED) WITH TACO SEASONING
6. This meal is open to so many interpretations…so go for it!!