I have had an incredible month with so many exciting opportunities on the horizon, that I look forward to sharing with you one day soon!! One of the most important changes I have made over the last few weeks, offering me an exciting new outlook on life, is taking charge of finding balance – something we could all benefit from. When you find work/ life balance things feel easier and for a long time, I have struggled with this concept. My days off are now spent working on my passions; blogging, creating healthy meals, walking my dogs, spending time with my family and of course my new husband. Often times I get caught up in the rat race of life, rushing around trying to jam my days off with all of my “to do lists”, only returning to work feeling more exhausted. When I slow down, which means NOT accomplishing everything on my list and being ok with that, I am given the opportunity to enjoy my day. Not only do I take the time to prepare healthy meals, I then slow down to taste them. It’s only when you slow down and take time to breath that you actually can be present in the moment and not caught up in the race in your head.
Last week, I enjoyed a beautiful day off and it ended with this delicious creation. I took the simplicity of sweet potato, broccoli and zucchini and turned it into a pallet pleasing blend, of herbs, spices and citrus. The best part about it, not only is this meal easy to prepare..but you don’t have to waste hours in the kitchen.
I hope you enjoy this post and the ease of this recipe 🙂
Roasted, Sweet Potato & Chickpea Salad
- 1 large sweet potato
- 2 tbsp extra virgin olive oil
- 1 head broccoli
- 1 tsp organic coconut oil
- 1 tsp coconut sugar
- Pinch salt & pepper Optional: 2 tbsp fresh dill, 1 thinly sliced red pepper
- 425 g can of chickpeas
- 1 tbs extra virgin olive oil
- 1 tbsp tandoori masala spice Optional: pinch of cayanne or red pepper flakes
Cilantro - Lime Dressing
- 1 lime freshly squeezed
- 3/4 cup fresh cilantro
- 1/4 tbsp cumin
- 1/4 cup extra virgin olive oil
- 2 heaping tbsp tahini
- 1/2 tbs herbamere or himalayan salt
- 1/4 cup water
Preheat oven to 375 F, oil baking sheet with the organic coconut oil.
Add rinsed & dried chickpeas to mixing bowl. Season with olive oil, tandoori spice, coconut sugar & salt. Toss
Add sweet potato & chickpeas to pan. Drizzle with olive oil salt/pepper (and dill if you choose)
Add chopped broccoli, zucchini to another baking sheet. Drizzle with olive oil. sprinkle with salt & pepper
Bake both pans for 15 minutes, then toss. Cook for an additional 20 minutes or until cooked.
Prepare Cilantro - Lime dressing in food processer, while vegetables and chickpeas are cooking. Add water & salt as needed
Plate & Enjoy!!