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
- Preheat oven to 425° F
- Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 25 minutes.
- Add chickpeas and quinoa to the pan and combine. Roast for an additional 15 minutes.
- Toss walnuts with maple syrup, then add them to the sheet pan. Roast for 5 more minutes.
- Remove the stem of the rosemary and mix in the herb. Add baby kale to the dish, if desired. Enjoy!