Uploaded June 2017 | Updated September 2026, 6 hours ago
See below for full recipe!
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In partnership with Pulses: pulses.org/nap
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Sheet-Pan Macro Bowl
Makes: 2 servings
Ready in: 40 minutes
INGREDIENTS
1 cup chickpeas, drained, rinsed, and patted (very) dry
6 kale leaves, stem removed and made into bite-size pieces
1/2 zucchini, sliced into rounds
1 red pepper, sliced
1/2 red onion, sliced
1 sweet potato, cubed
1 teaspoon cumin
Sea salt, to taste
Olive oil
4 tablespoons tahini
2 tablespoons lemon juice
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Create three tinfoil boats and place onto sheet pan.
3. In one boat, add chickpeas; in another, add the kale; and in the last one, place the remaining vegetables.
4. Sprinkle cumin over the chickpeas and add sea salt to all of the ingredients.
5. Drizzle everything with olive oil and lightly toss.
6. Roast and be sure to remove each ingredient after the specific time period and set aside:
At 5 minutes: Remove kale and add to bowl.
At 25 minutes: Remove zucchini, pepper, onion, and sweet potato, and add on top of kale.
At 35 minutes: Remove chickpeas and add to the other veggies in the bowl.
7. Drizzle tahini and lemon juice over bowl and toss until well combined.
See below for full recipe!
Looking for ways to be healthier? Subscribe to Greatist to get #Healthyish: bit.ly/GreatistSub
For more, visit greatist.com
In partnership with Pulses: pulses.org/nap
**********
Sheet-Pan Macro Bowl
Makes: 2 servings
Ready in: 40 minutes
INGREDIENTS
1 cup chickpeas, drained, rinsed, and patted (very) dry
6 kale leaves, stem removed and made into bite-size pieces
1/2 zucchini, sliced into rounds
1 red pepper, sliced
1/2 red onion, sliced
1 sweet potato, cubed
1 teaspoon cumin
Sea salt, to taste
Olive oil
4 tablespoons tahini
2 tablespoons lemon juice
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Create three tinfoil boats and place onto sheet pan.
3. In one boat, add chickpeas; in another, add the kale; and in the last one, place the remaining vegetables.
4. Sprinkle cumin over the chickpeas and add sea salt to all of the ingredients.
5. Drizzle everything with olive oil and lightly toss.
6. Roast and be sure to remove each ingredient after the specific time period and set aside:
At 5 minutes: Remove kale and add to bowl.
At 25 minutes: Remove zucchini, pepper, onion, and sweet potato, and add on top of kale.
At 35 minutes: Remove chickpeas and add to the other veggies in the bowl.
7. Drizzle tahini and lemon juice over bowl and toss until well combined.
