Photo: Roberto Caruso
There's nothing better than roasted veggies—especially when they're seasoned to perfection. Toss in a quick tahini dressing and you've got dinner!
1 lb sweet potato, scrubbed and sliced 1/3-in. thick
5 tbsp olive oil, divided
1 tsp chili powder
1 tsp + pinch salt, divided
1 lb Brussels sprouts, halved
540-mL can chickpeas, drained, rinsed well and patted dry
1 tsp smoked paprika
1 tsp ground cumin
4 cups torn kale, (centre ribs removed)
1 ripe avocado, pitted, peeled and sliced
Protein 15g, Carbohydrates 61g, Fat 38g, Fibre 19g, Sodium 840mg.
Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.