Courtesy of Greatist: Eat This
3 tablespoons olive oil, divided
4 chipotles in adobo sauce, minced
3 cloves garlic, minced
2 tablespoons honey
2 teaspoons apple cider vinegar
1 1/4 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cinnamon
2 pounds chicken breast tenders (or chicken breasts pounded to 3/4-inch thickness, sliced into strips)
6 sweet potatoes, peeled, cut into 1-inch cubes
1 large or two small sweet potatoes (organic when possible // ~200 g)
1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
2 Tbsp (30 ml) olive, grape seed or melted coconut oil
Healthy pinch each salt and black pepper
optional: 1 tsp dried dill or 2 tsp fresh dill
optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)
1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
1 Tbsp (15 ml) olive or grape seed oil
1 Tbsp (7g) tandoori masala spice*
1 tsp coconut sugar
Healthy pinch sea salt
optional: pinch cayenne pepper or red pepper flake
GARLIC DILL SAUCE
1/3 cup (80 g) hummus (store-bought or DIY)
3 large cloves garlic, minced
1 tsp dried or 2 tsp fresh dill
2 Tbsp (30 ml) lemon juice
Water to thin
Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper - toss to combine. Sprinkle with dill (optional), then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it's not necessary. You'll know the broccoli is done when it's golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.
Courtesy of The Minimalist Baker
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. 3. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. 4. Bake in the preheated oven for 12 minutes