Roasted vegetable Buddha bowl sheet pan

Name: Roasted vegetable Buddha bowl sheet pan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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; 2 tbsp tahini; 2 tbsp olive oil; 2 tbsp fresh lemon juice; pinch salt; black pepper; 2 tbsp warm water, (approx)

Prep Time20 mins
Total Time40 mins
Makes4 servings

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!

Ingredients

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

Nutrition (per serving)

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.