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Vegan Buddha Bowls with Roasted Sweet Potato & Zucchini
Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1 large sweet potato, cut into wedges
  • 1 zucchini, cut into ½ inch thick slices
  • 1 ½ cups raw spinach or kale
  • 1 clove garlic, minced
  • 1 TBSP cumin (divided)
  • 2 tsp paprika (divided)
  • ½ tsp cayenne (optional)
  • salt and pepper to taste
  • olive oil
  • coconut oil (or an oil of your choice)
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