Description
This recipe is rich in fiber, packed with phytoestrogens, and full of flavors!
Ingredients
For the bowl:
2 medium sweet potatoes, cubed
1 cup canned chickpeas, drained and rinsed
2 cups kale or spinach, destemmed
1 tbsp olive oil
1 tsp turmeric
1 tsp smoked paprika
Pinch of sea salt
For the Avocado Lime Dressing
1/2 ripe avocado
Juice of 1/2 lime
1 tbsp olive oil
1 small garlic clove
Pinch of sea salt
Water to thin (start with 2 tbsp)
Optional toppings:
Pumpkin seeds
Sliced radish or cucumber
Cherry tomatoes
Extra avocado slices (because yes)
Instructions
Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, turmeric, and sea salt. Roast on a baking tray for 25-30 minutes, until golden and tender.
Crisp the Chickpeas
Dry chickpeas thoroughly, then toss with smoked paprika and a drizzle of olive oil. Roast on a separate tray for 20-25 minutes, until lightly crisped.
Soften the Greens
Massage kale or spinach with olive oil and a pinch of sea salt until soft, silky, and vibrant. This step makes the greens easier to digest.
Blend the Dressing
In a blender or food processor, combine avocado, lime juice, olive oil, garlic, and salt. Add water to reach your desired creamy consistency. Taste and tweak as necessary.
Build your Chickpea and Sweet Potato Bowl
Layer greens, roasted sweet potatoes, and chickpeas in a bowl. Drizzle with the avocado lime dressing and sprinkle with your favorite hormone-loving toppings.
Notes
Customization Tips
Swap sweet potatoes for butternut squash or Japanese yams.
Add roasted broccoli or Brussel sprouts for extra cruciferous power.