Rainbow Chickpea Power Bowl

Instructions

1. Heat the oven to 400°F (200°C). Toss the sweet potato cubes with the olive oil and spread on a lined baking sheet.

2. Roast for 15 minutes, then add the chickpeas to the pan, stir, and roast for another 10 minutes, until the sweet potato is tender.

3. While they roast, make the dressing: whisk the tahini and lemon juice in a small bowl. It will thicken at first — keep whisking in warm water, a tablespoon at a time, until smooth and pourable. Season with garlic powder and pepper.

4. Divide the salad greens between two wide bowls.

5. Arrange the roasted sweet potato and chickpeas, tomatoes, red cabbage, bell pepper and avocado in sections on top of the greens.

6. Drizzle with the lemon-tahini dressing and serve right away.

Why It's a Good Choice After 50

Chickpeas are a source of plant protein and fiber, and the rainbow of vegetables brings a variety of vitamins and minerals. The avocado and tahini provide mostly unsaturated fats, which are part of many heart-conscious eating patterns.

• Plenty of fiber from beans, vegetables and sweet potato, supporting healthy digestion.
• Plant protein — a satisfying meatless meal.
• Eat the rainbow — many different vegetables in one bowl.
• Meal-prep friendly — roast extra sweet potato and chickpeas for later.

Tips & Easy Swaps

• If raw cabbage is hard to chew, swap it for cooked spinach or steamed green beans.
• Add cooked quinoa or brown rice to make it even heartier.
• Make a double batch of dressing; it keeps in the refrigerator for up to 5 days.

Storage & Leftovers

Store components separately in the refrigerator for up to 3 days. Slice the avocado and dress the bowl just before eating.