Roasted Vegetable and Chickpea Bowls with Lemon-Herb Dressing

Ingredients

• 1 can Chickpeas
• 1 large Sweet Potatoes
• 2 medium Bell Peppers
• 1 medium Red Onion
• 3 tbsp Olive Oil
• 1 tsp Paprika
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Lemon Juice
• 2 tbsp Fresh Parsley
• 1 tbsp Fresh Mint

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Drain and rinse the chickpeas. Chop sweet potatoes, bell peppers, and red onion into bite-sized pieces.
3. 3In a large bowl, toss the vegetables and chickpeas with olive oil, paprika, cumin, salt, and pepper.
4. 4Spread the mixture in a single layer on a baking sheet and roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
5. 5While the vegetables are roasting, prepare the dressing by whisking together lemon juice, parsley, mint, and olive oil.
6. 6Divide the roasted vegetables and chickpeas into bowls and drizzle with the dressing.

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