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Meal Prep Moroccan Chickpea, Sweet Potato, and Cauliflower Bowls
  • 2 sweet potatoes, cut into wedges
  • 1 head cauliflower, cut into florets
  • 4 tablespoons extra virgin olive oil
  • kosher salt and pepper
  • 2 14 ounce cans chickpeas, drained and patted dry
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili powder
  • zest and juice from 1 lemon
  • 1 small bunch kale, roughly torn
  • 2 cups cooked couscous or quinoa
  • shredded carrots, orange segments, pomegranate arils, and pistachios, for serving
  • 1 avocado, sliced
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