INGREDIENTS Marinated Kale Sweet Potato Chickpeas Broccoli
Red Onion Tahini Sauce Lemon Juice Oregano Turmeric DIRECTIONS
Marinated Kale: Gently rub kale with some olive oil.
Sweet Potato: Scrub clean and cut your sweet potato in half and roast in a 400 degree oven for about 40 minutes.
Roasted Broccoli: Place your broccoli on a baking dish, sprinkle with olive oil and roast at 400 for about 15 minutes.
Pan Fried Chickpeas: Warm some coconut oil in a sauté pan. Rinse and drain your chickpeas and toss with turmeric, oregano, pepper and chili flakes. Throw them in a sauté pan for about 10 minutes until seared.
Red Onion: Throw the red onion in a warm pan with hot coconut oil and sauté until translucent.
Tahini Lemon Dressing: Mix tahini with lemon juice and serve with the bowl.
Sweet Potato: Sweet potatoes contain soluble fiber which dissolves in water to form a gel like material. It helps lower the blood cholesterol and glucose levels.
Broccoli: Reduces the risk of stomach ulcers by killing off the unpleasant bacteria.
Chickpeas: Consuming chickpeas will increase iron metabolism and red blood cell production which is always essential for brain and nerve function.