Super Bowls

By AnnieMro

Ingredients

• 1 sweet potato
• 2 large beets
• 1 cup Brussels sprouts
• 1 can chickpeas, drained and roasted
• a few tablespoons of olive or coconut oil
• Teaspoon cumin
• Teaspoon salt
• 1 bundle of kale
• 1 cup of brown rice
• Almonds
• Micro greens or sprouts
• Maple syrup lime avocado dressing
• Spice roasted Chickpeas
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon of cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1 table spoon honey (optional)
• Ingredients for avocado dressing
• 1/2 large avocado or 1 whole if it's small
• Juice from 1 lime, about 2 tablespoons
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 tablespoon honey or maple syrup
• 1/4 teaspoon cumin
• 1/4 cup of water
• Salt to taste
• Combine all ingredients in a blender.

Preparation

Step 1

Turn oven to 425 degrees. Peel then chop sweet potatoes and beets into small similar sized squares, then cut Brussels in half. Toss the vegetables in olive or coconut oil, salt, and cumin. Line a rimmed baking sheet with olive oil or foil and lay out the vegetables. Roast for 30-40 minutes or until tender brown on the edges (the Brussels and Beets may need to be removed sooner than the sweet potato).

Meanwhile, cook the rice

Instructions for Chickpeas

Preheat oven to 425
Drain, rinse, then dry chickpeas. Discard any loose skins by pinching the beans in between your thumb and index finger ( the beans should pop right out of their skins).
Mix the salt, cumin, paprika and oil, then toss the dried beans into the mixture.
Bake for 10 minutes. Shake the pan to prevent them from sticking then bake another 10 minutes.
Drizzle with honey then place back into the oven for 5-8 minutes or until crispy

Chop or tear the kale into bite size pieces and throw into a bowl. Once the vegetables and chickpeas are done, place them in individual bowls. Same with rice, micro greens and almonds.

Whisk up the avocado dressing