PCOS friendly dinner: chickpea & sweet potato buddah bowls

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Step 1

Preheat oven to 425

Step 2

Chop up your sweet potato & red onion then add it to your sheet pan along with about 2 to 3 cups of broccoli. Drain your can of chickpeas, then add that to the pan as well.

Step 3

Pour 2 tbs olive oil over all the chickpeas and veggies, then season with 2 tsp coriander,2 tsp cumin, 1 teaspoon of garlic powder, as well as salt and pepper to taste.

Step 4

Put in oven for about 25 to 30 minutes until sweet potatoes are cooked and everything looks a little crispy. It’s the best when it has a good crunch 😋

Step 5

To make your dressing:

Step 6

Mix all ingredients into bowl. 1tbs honey Juice of 1 lemon 1/4 cup tahini 1 tbs olive oil 1 tbs apple cider vinegar 2tbs water Sprinkle of salt, pepper, and garlic powder

Step 7

To a bowl, add a handful of chopped kale, along with a few scoops of the veggie chickpea mixture, topped with a squeeze of fresh lemon juice and drizzle of dressing! Enjoy!