gluten free, vegetarian, vegan, dairy free, nut free, one pan meal

What You’ll Need:

2 small sweet potatoes, cubed

1 pound Brussel sprouts, halved

1 Tbsp olive oil

Sea salt & black pepper to taste

parchment paper

Handful baby spinach

½ can chickpeas, drained & rinsed

4 kiwifruit, peeled and diced

½ c prepared hummus (about 6 oz)

Preheat oven to 375*

Toss prepared sweet potato & brussels with 1 Tbsp olive oil, sea salt & pepper to taste. Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 20-25 minutes.

While veggies cook, prepare ingredients for power bowls, dividing evenly into 2 dishes.

Add roasted brussels & sweets to each bowl. Top each with about ¼ c hummus. Stir it up, or dip your fork in the hummus before each bite!

Serves 2.