Description
Light yet filling dinner recipe that is loaded with summer produce.
Ingredients
Scale
- 2 large sweet potatoes
- 2 tbsp. olive oil
- 1/2 cauliflower head, cut into 1/4 pieces (optional)
- 2 garlic cloves, minced
- 1/2 white onion, chopped
- 1 red bell pepper, chopped
- 1 large zucchini, chopped
- 1/4 cup corn
- 1 cup diced tomatoes
- 1 (540mL) can of chickpeas
- 1 cup vegetable/chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano leaves
- 1 tsp salt
- Garnish
- Avocado
- Cilantro
- Lime wedges
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Slice sweet potatoes in half and lightly coat with olive oil.
- Drizzle cauliflower with olive oil and sprinkle with a pinch of cumin and salt.
- Place sweet potatoes and cauliflower on baking sheet for 20 mins.
- After 20 minutes flip over cauliflower and place back in oven for 25 mins.
- Chickpea & Veggie filling
- In a medium saucepan, heat 1 tbsp. of olive oil.
- Once saucepan is warm, add garlic and onion, then sauté for approximately 5 minutes.
- Add all remaining ingredients and let simmer for 15 minutes.
- Once everything is cooked, lightly scoop out a small amount of the sweet potato (to make it look like a boat). Mash the scooped sweet potato into the chickpea/veggie mixture so that it doesn’t go to waste!
- Top sweet potato boat with chickpea/veggie mixture.
- Add cauliflower to plate along with a side salad (optional).
- Garnish with avocado, cilantro and lime wedges!
- ENJOY!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner