• prep: 5 min
• cook: 25 min
• total: 30 min

servings:

Harvest Roasted Vegetables and Chickpeas – Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!!

• 1 large/extra-large sweet potato, peeled and diced into 1 1/2-inch chunks
• 15 Brussels sprouts, trimmed and halved
• one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
• 1 small red onion, peeled and sliced into small chunks
• 2 to 3 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons coriander
• 1 teaspoon turmeric
• 1 teaspoon kosher salt, or to taste
• 3/4 teaspoon freshly ground black pepper, or to taste
• minced garlic, optional and to taste
• about 4 cups kale, divided (4 big handfuls, or more if desired)

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