Spicy Roasted Vegetable and Chickpea Bowl

Ingredients:

• 200g of chickpeas (cooked)
• 150g of sweet potatoes (cubed)
• 100g of red bell pepper (sliced)
• 100g of zucchini (sliced)
• 50g of red onion (sliced)
• 30ml of olive oil
• 1 teaspoon of smoked paprika
• 1 teaspoon of cumin powder
• 1 teaspoon of chili powder
• Salt to taste
• Pepper to taste
• Juice of 1 lime
• 10g of fresh cilantro (for garnish)

Kitchen Tools Needed:

• Oven
• Mixing Bowl
• Baking Sheet
• Blender
• Knife
• Cutting Board

Instructions:

• Preheat the oven to 200°C (400°F).
• In a mixing bowl, combine the sweet potatoes, red bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Mix well until the vegetables are coated with the spices.
• Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for about 30-35 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
• Meanwhile, in a blender, purée the cooked chickpeas with lime juice and a pinch of salt until smooth. If the mixture is too thick, add a little water to achieve desired consistency.
• Once the vegetables are roasted, remove from the oven and let them cool slightly.
• To assemble the bowl, place a generous scoop of the chickpea purée at the base of each serving dish, then top with the roasted vegetables.
• Garnish with fresh cilantro and an extra squeeze of lime juice if desired. Serve warm.

Macros:

• Total Calories: 540kcal
• Carbs: 70g
• Proteins: 15g
• Fats: 20g