Preheat oven to 425°F (220°C).
This colourful, meatless main is packed with protein and will satisfy even the heartiest of appetites. It’s perfect as a portable lunch or hunger-busting dinner.
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Ingredients
Preheat oven to 425°F (220°C).
Line large rimmed baking sheet with parchment paper. In large bowl, whisk oil, vinegar, honey, Chipotle Chili Pepper and salt; add chickpeas, sweet potato and tomatoes, tossing to coat. Transfer to prepared pan.
Roast in oven, stirring once halfway through, until chickpeas are golden and crisping up, sweet potatoes are tender and tomatoes are collapsed and wrinkly; about 40 minutes. Let cool on pan at least 10 minutes.
Divide arugula and quinoa among bowls. Top each with some of the chickpea mixture, the avocado and feta. Sprinkle with pepitas.
Test Kitchen Tip: Make it vegan by omitting the feta cheese and replacing honey with maple syrup.
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