Servings: 4 meals
Calories: 608kcal
Ingredients
- 4 cups kale shredded
- 3 medium sweet potatoes peeled and diced
- 15 ounce can chickpeas drained and rinsed
- 1 cup hummus any kind
- 2 medium avocados sliced
- 1 cup cooked quinoa
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon turmeric
- fresh lemon
Instructions
- Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper.
- Combine the diced sweet potatoes in a medium bowl with olive oil, salt, pepper, and turmeric, tossing to coat. On a smaller, separate sheet pan lined with parchment, spread the chickpeas out in an even layer.
- Transfer the sweet potatoes to the large sheet pan and spread into an even layer. Roast for 30 minutes.
- When the sweet potatoes reach the 30-minute mark, reduce the heat to 350 F. Keep the sweet potatoes in the oven and add the sheet pan with the chickpeas to the oven.
- Bake both pans at 350 F for 10 minutes, or until the chickpeas get a little crispy. Remove from the oven and let everything cool slightly.
- Layer kale, sweet potatoes, cooked quinoa, chickpeas, hummus, avocados and lemons in each meal prep container. Seal and set in the fridge until you're ready to eat.
Notes
Macros Per Serving:
15g Protein | 68g Carbs | 27g Fat | 608 Calories
Nutrition
Serving: 1meal | Calories: 608kcal | Carbohydrates: 68g | Protein: 15g | Fat: 27g
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