Ingredients
Scale
- For the Roasted Veggies:1-2 tablespoons EVOO
- 1–2 tablespoons of garlic, minced
- 1 large sweet potato
- ½ medium yellow onion
- ~4 cups of broccoli florets
- salt and pepper, to taste
- 1 teaspoon italian seasoning
- For the Bowls:1 cups brown rice, cooked
- ¼ cup roasted red pepper hummus
- ¼ cup sprouts
- 1 teaspoon hemp seeds
Instructions
- First, preheat oven to 375ºF and line 2 baking sheets with tin foil. Then, drizzle on about 1 tablespoon of EVOO onto each pan.
- Prep veggies, by cutting into bite-sized pieces. Then, spread onto pans, tossing in EVOO. Drizzle with more EVOO if you’d like.
- Sprinkle on minced garlic, salt and pepper, and italian seasoning (all to taste).
- Roast at 375ºF for 30-35 minutes or until the sweet potatoes are tender enough to pierce with a fork.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 2 servings
- Calories: 471
- Sugar: 9g
- Fat: 15g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 14g