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Chickpea Sweet Potato Bowls
Ingredients
  • Bowls
  • 3 cups diced sweet potatoes (about ½" cubes)
  • 3 Tablespoon avocado oil (divided)
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons salt (divided)
  • ¾ teaspoon pepper (divided)
  • ¼ teaspoon rubbed sage
  • 4 cups small broccoli florets
  • 1 15- ounce can of chickpeas (drained and rinsed)
  • 2 cups fresh arugula
  • 2 cups cooked rice
  • roasted pepitas (optional for garnish)
  •  
  • Maple Tahini Sauce
  • ¼ cup tahini
  • 1 Tablespoon lemon juice
  • 1 ½ Tablespoons maple syrup
  • 2 to 3 Tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
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