Spicy Chickpea and Roasted Vegetable Lunch Bowl
Ingredients
- chickpeas
- paprika
- garlic powder
- cumin
- pink salt
- Brussel sprouts
- 1/2 avocado
- red pepper flakes
- sweet potatoes
- tomatoes
- Trader Joe’s every day seasoning
Preparation
Peel and roast chickpeas at 450°F for about 15 minutes with paprika, garlic powder, cumin, and pink salt.
Roast Brussel sprouts at 400°F for 40 minutes.
Roast sweet potatoes at 400°F for 45 minutes.
Cut avocado in half and sprinkle with red pepper flakes.
Season tomatoes with Trader Joe’s every day seasoning.
Combine all ingredients in a bowl and serve as a plant-based, budget-friendly meal.
