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Roasted Vegetable Bowl with Sweet Potatoes, Broccoli and Chickpeas Recipe by Lauren Mcneill
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 heaping tablespoons tahini
  • ¼ teaspoon salt
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • subheading: FOR THE VEGETABLES:
  • subheading: INGREDIENTS:
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon olive oil
  • ½ cup canned chickpeas, drained, rinsed and patted dry
  • 1 small sweet potato, chopped
  • 1 cup broccoli florets and stems
Steps
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