Muscle Building Sweet Potato & Roasted Chickpea Bowl

By Dani Taylor

Ingredients

1 15 oz can of chickpeas, drained

1 Tbsp fresh rosemary chopped

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 clove garlic, minced

½ tsp sale

4 c sweet potato, cubed

4 c. chopped kale

¼ walnuts, coarsely chopped

INSTRUCTIONS

1. Preheat oven to 400*F.

2. In a bowl, add chickpeas. Drizzle 1 Tbsp olive oil over them. Add 2 tsp rosemary and toss to coat.

3. Roast for 20-25 minutes, until crunchy.

4. In a cup, whisk the remaining olive oil, balsamic vinegar, reserved teaspoon of rosemary, garlic and salt.

5. Put the cubed sweet potato in a steamer and steam for about 8 minutes, until they are fork tender. Transfer to 4 low, wide bowls.

6. Over the same steaming water, steam the chopped kale for about 2 minutes until bright green. Arrange the kale on top of the sweet potatoes in the four bowls.

7. Arrange ¼ c. chickpeas atop each bowl and drizzle with 1 Tbsp dressing.

8. Top with walnuts and serve.

Makes 4 servings

Nutritional Facts:

• 714 calories

• 107g carbohydrates

• 22.6 g fat

• 27.9 g protein