Description
A simple and nutritious sheet pan dinner bowl packed with vegetables and protein.
Ingredients
- 2 cups diced sweet potatoes
- 1 cup broccoli florets
- 1 cup diced bell peppers
- 1 cup chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- Optional toppings: avocado slices, lemon wedges, fresh herbs
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes, broccoli, bell peppers, and chickpeas with olive oil, garlic powder, paprika, salt, and pepper.
- Spread evenly on a sheet pan.
- Roast for 25-30 minutes until vegetables are tender.
- Serve over quinoa or brown rice.
- Add optional toppings if desired.
Notes
- Swap vegetables based on preference.
- Store leftovers in an airtight container for up to 3 days.
- For extra protein, add grilled chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American