Sweet Potato, Red Pepper and Crispy Chickpea Salad

INGREDIENTS

  • Red Pepper
  • Kale or Spring Mix
  • Sweet potato 
  • Chickpeas
  • Optional: Sea Bass
  • Dressing: lemon juice, olive oil, salt, pepper, garlic powder, tahini, maple syrup

INSTRUCTIONS

  • Chop your red pepper and sweet potato. Drain and rinse your chickpeas. Place all of it on a baking sheet. Coat with about 1 tbsp olive oil, salt, pepper, and garlic powder. Bake at 400 for 20 minutes.
  • Prepare your fish by placing it on a parchment lined paper. Coat in olive oil, salt, pepper, garlic powder and sliced lemon. Bake for 10-12 minutes at 400.
  • While that is in the oven mix the dressing and massage the kale or pour over the spring mix. Top with the roasted vegetables and serve all together!