November 1, 2022 Recipes

Ingredients:
  • 3 large sweet potatoes, peeled and diced
  • 3 shallots, peeled and chopped
  • 1 rosemary sprig
  • 1/4 teaspoon sea salt
  • 1 teaspoon olive oil
  • 1 14-ounce can chickpeas
  • 2 cups cooked quinoa
  • 1 cup whole walnuts
  • 2 tablespoons maple syrup
  • 1 1/2 cup baby kale
Directions
  1. Preheat oven to 425° F
  2. Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 25 minutes.
  3. Add chickpeas and quinoa to the pan and combine. Roast for an additional 15 minutes.
  4. Toss walnuts with maple syrup, then add them to the sheet pan. Roast for 5 more minutes.
  5. Remove the stem of the rosemary and mix in the herb. Add baby kale to the dish, if desired. Enjoy!