Zoodle Lunch Bowl with Roasted Chickpeas
Ingredients
- Zucchini for zoodles
- Japanese sweet potato
- Purple sweet potato
- Lentils
- Avocado
- Green Goddess dressing from Trader Joe's
Roasted chickpeas
- Can of drained chickpeas
- 2 tsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper
Preparation
Roasted chickpeas
Toss drained chickpeas with 2 tsp olive oil, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper.
Spread evenly on a baking sheet lined with aluminum foil and nonstick spray.
Bake at 400 degrees for 15-20 minutes or until crispy on the outside.
Assembly
Spiralize zucchini to make zoodles
Roast Japanese and purple sweet potato until tender
Cook lentils according to package instructions
Slice avocado
Combine zoodles, roasted sweet potato, roasted chickpeas, cooked lentils, and sliced avocado in a bowl.
Top with Green Goddess dressing from Trader Joe's.