It clearly doesn't bother me if all my foods "touch"… everything tastes better in a big ol' bowl when you can eat it all at once.
This quinoa based bowl was delish- it included roasted sweet potatoes and broccoli but the maple cinnamon roasted chickpeas stole the show.
This quinoa based bowl was delish- it included roasted sweet potatoes and broccoli but the maple cinnamon roasted chickpeas stole the show.
Maple Cinnamon Chickpeas
Ingredients:
1 can of Garbanzo Beans/ Chickpeas
1 tbsp. Olive Oil
2 tbsp. Pure Maple Syrup
1/4 tsp. Cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Drain and rinse can of beans.
3. In a mixing bowl, add oil, syrup, and cinnamon to the beans and stir to coat.
4. Pour into a glass baking dish or cookie sheet.
5. Roast for 40 minutes, stirring every 10 minutes.
Harvest Salad (pictured above): Quinoa, Roasted sweet potatoes and broccoli, apple slices, and chickpeas!
You can eat these straight up as a snack or on salads and soup for a crunch
Ingredients:
1 can of Garbanzo Beans/ Chickpeas
1 tbsp. Olive Oil
2 tbsp. Pure Maple Syrup
1/4 tsp. Cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Drain and rinse can of beans.
3. In a mixing bowl, add oil, syrup, and cinnamon to the beans and stir to coat.
4. Pour into a glass baking dish or cookie sheet.
5. Roast for 40 minutes, stirring every 10 minutes.
Harvest Salad (pictured above): Quinoa, Roasted sweet potatoes and broccoli, apple slices, and chickpeas!
You can eat these straight up as a snack or on salads and soup for a crunch