Low-Point Chickpea, Sweet Potato, and Quinoa Bowl

Ingredients:

1 cup cooked quinoa
1 medium sweet potato, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 cups fresh spinach leaves
1/4 cup diced red onion
1/4 cup diced cucumber
1/4 cup diced bell pepper (any color)
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
Optional toppings: avocado slices, sliced almonds, crumbled feta cheese (adjust for points)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, toss the cubed sweet potato with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until tender and lightly browned.
While the sweet potatoes are roasting, heat a skillet over medium heat. Add the drained and rinsed chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they are lightly browned and crispy. Remove from heat and set aside.
In a large bowl, assemble the quinoa bowl by layering cooked quinoa, roasted sweet potatoes, crispy chickpeas, fresh spinach leaves, diced red onion, diced cucumber, and diced bell pepper.
Sprinkle chopped fresh parsley over the bowl.
Drizzle lemon juice over the ingredients in the bowl for extra flavor.
Top with optional toppings such as avocado slices, sliced almonds, or crumbled feta cheese if desired (adjust for points).
Serve the chickpea, sweet potato, and quinoa bowl immediately, and enjoy!

Calories: 280

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Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 290mg

Total Carbohydrates: 45g

Dietary Fiber: 9g

Sugars: 6g

Protein: 10g

Enjoy this nutritious and flavorful low-point chickpea, sweet potato, and quinoa bowl as a satisfying meal!