Autumn Nourish Bowls with Herb Roasted Chickpeas and Cinnamon Sweet Potatoes — My Moonstone Kitchen

Ingredients

2 servings

For the roasted chickpeas:

1can of chickpeas

rinsed and drained

2 Tbspolive oil

1 Tbspfresh rosemary

minced

1 Tbspfresh thyme

minced

½ tspsmoked paprika

¼ tspkosher salt

salt

to taste

pepper

to taste

For the roasted sweet potatoes:

2sweet potatoes

medium, cut into 1/2 inch cubes

2 Tbspolive oil

½ tspcinnamon

¼ tsppumpkin pie spice

¼ tspkosher salt

For the kale:

4 cupskale

stems removed and chopped into thin ribbons

2 Tbspextra virgin olive oil

kosher salt

Other ingredients:

2 cupsbrown basmati rice

2apples

cut into 1/2 inch cubes, I highly recommend using Macintosh or Pink Lady apples here

¼ cuppomegranate seeds

¼ cuppumpkin seeds

For the maple vinaigrette

2 Tbspapple cider vinegar

6 Tbspolive oil

2 tspdijon mustard

2 Tbspmaple syrup

½ tspkosher salt

salt

to taste

pepper

to taste

Instructions