I just want to get real about covid weight gain for a minute. Yes, we’ve all been home and bored and perhaps hitting the snack cabinet a few too many times, maybe we haven’t been as active as we were before, maybe gyms are closed and the idea of working out alone in your non air conditioned garage makes you want to cry… whatever your reasons are I’m here with this sheet pan dinner to help you turn the corner.
Think about it this way, there are so many things working against us being healthy right now, especially in California where the climate is either roasting you or the air quality has kept you indoors for weeks on end. Sometimes you just need a quick dinner that you can whip up easier than ordering take out. Take out is the death of me when it comes to eating healthy, from the heavy use of bad seed oils, complete lack of fiber and nutrition not to mention most restaurants (not all) have never splurged to buy organic ingredients. I feel like ordering out sets me back ten steps. I’m not saying there isn’t a time and place to support your local restaurants but moderation is key and knowing what’s in your food makes a huge difference in your health.
This recipe comes together so fast with a dressing full of pantry staples and some fresh produce. You can certainly swap out kale for broccolini or mustard greens or brussels…Make it your own by using whatever lettuce and veggies you have in the fridge. Recently, I’ve been finding it easier to cook seasonally since I signed up for a weekly farm box. As I look to increase the diversity of plants in my diet it’s inspired me to use fruits and veggies I might not choose myself at the grocery. If you haven’t heard of or read Fiber Fueled yet, I highly recommend it – I know I’m not a health professional but this guy is and he provides loads of research to back up his claims on why plant diversity is so important.
The book also talks about the importance of fiber in your diet, and being mainly plant based I also always have cans of beans in my pantry to toss in salads and soups, make hummus or roast in the oven. They are so warm and creamy and flavorful and tossed with the tahini dressing in this recipe they really make it something special. The cook time is long but that’s mainly the roasting of your sweet potatoes so it’s more of a set it and forget it type of meal. Easy clean up, faster than take out and healthier than anything you could possibly post mate.
Checkout “theguthealthmd” on Instagram for more amazing information on your gut microbiome!
Crispy Chickpea and Sweet Potato Bowl with Greens and Honey Tahini Dressing
Equipment
- Sheet pan
Materials
- 2 sweet potatoes
- 15 oz chickpeas one can
- I bunch kale washed and chopped
- 3 cups baby arugula
- 1 cup quinoa I used white but any color works!
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
For the Tahini Dressing
- 1/2 cup tahini
- 2 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp ginger grated
- 2 tbsp water or add water until dressing is smooth
- 2 tsp light tamari
- 1/2 tsp sriracha
Instructions
- Preheat the oven too 400 degrees and line a large sheet pan with parchment paper
- Peel and dice your sweet potatoes into equal size chunks
- Drain and rinse the chickpeas and blot dry with paper towels
- Add the sweet potatoes to one half of the sheet pan and add the chickpeas on the other side. Drizzle the olive oil, honey, salt and pepper over both and toss with clean hands to coat.
- Roast for 25-30 mins tossing once during cooking to make sure all sides get crisped.
- Meanwhile, cook the quinoa according to package directions and set aside
- Remove the sheet pan from the oven and then remove the chickpeas and set aside. Add the kale to the sheet pan where the chickpeas were – there may be some honey and olive oil left on the parchment you can toss the kale with and if not add a small drizzle of olive and return to the oven for 5-10 mins until the kale is wilted and just beginning to crisp on the edges.
- Make your dressing by whisking all the ingredients together in a pyrex until smooth
- Assemble your bowls – divide baby arugula, cooked and fluffed quinoa, crispy chickpeas, kale and sweet potatoes and drizzle liberally with dressing, top with chili flakes if desired.
