Sweet Potato Sheet Pan Meal

Ingredients

Serving	Ingredient	Notes
1-2 whole	Sweet potato
3-4 crowns	Broccoli
1 whole	Yellow bell pepper
1 bundle	Kale
1 can	Chickpeas
1 pouch	Black pepper quinoa & rice	Instant rice
2 tbsp	Lemon juice	For dressing
1/2 tbsp	Apple cider vinegar	For dressing
3 tbsp	Olive oil	For dressing
1 tsp	Maple syrup	For dressing
1 bundle	Chopped parsley	For dressing
3 tbsp	Feta cheese	For dressing
Dash	Crushed red pepper	For dressing
-	Salt	Pinch
-	Pepper	Pinch

Instructions

1. Preheat oven to 425 degrees.
2. Rinse sweet potatoes and broccoli.
   • Peel and dice sweet potato into 1/2 inch cubes.
   • Chop broccoli.
   • Combine sweet potato and broccoli in a large bowl.
   • Mix with olive oil, salt, and pepper.
   • Transfer to cooking sheet.
   • Roast for 20 minutes.
3. Drain and rinse chickpeas.
   • Dump into the same large bowl.
   • Mix with olive oil, salt, and pepper.
   • Transfer to new cooking sheet and set aside for now.
4. Rinse bell pepper and kale.
   • Dice bell pepper into 1 inch cubes.
   • Remove stems from kale and chop up leaves.
   • Combine bell pepper and kale in the same large bowl.
   • Mix with olive oil, salt, and pepper.
   • Leave in bowl for now.
5. Remove sweet potatoes and broccoli from the oven after 20 minutes.
   • Mix in pan.
   • Add bell pepper and kale on top.
   • Return pan to oven, along with chickpeas.
   • Roast for an additional 20 minutes.
6. Combine dressing ingredients in a small bowl.
   • Mix well.
7. Cook instant rice in the microwave.
8. When everything is done cooking, combine all ingredients in the large mixing bowl and mix well.