Roasted Chickpea and Sweet Potato Bowl A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Roasted Chickpea and Sweet Potato Bowl

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Author: Colin Vareene Cooking Method: Roasting Cuisine: Mediterranean Courses: Dinner, Lunch Recipe Keys: H High Fiber M Meal Prep P Plant Forward

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 11 Calories: 470 Best Season: Fall, Winter Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 2 sweet potatoes cubed
• 1 can chickpeas rinsed
• 2 cups kale
• 2 tablespoons tahini
• 1 lemon juiced
• 1 teaspoon smoked paprika

Instructions

1. Roast sweet potatoes and chickpeas,
   Massage kale with lemon,
   Combine in bowls,
   Drizzle with tahini.

Keywords: roasted chickpea and sweet potato bowl, high fiber, plant forward, meal prep

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