Satiating Autumn Harvest Bowl

Ingredients

• 3 medium sweet potatoes, cubed
• 2 cups Brussels sprouts, halved
• 1 can chickpeas, drained and rinsed
• 1 large avocado, cubed
• 1 cup quinoa, cooked
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the cubed sweet potatoes and halved Brussels sprouts with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.