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Hi there!

Thanks for stopping by! I'm Carol Aguirre MS, RD/LDN, a Registered and Licensed Dietitian/Nutritionist. We at Nutrition Connections (NC) teach the simplicity behind the science of nutrition & art of healthy living so you can live a nutritionally balanced life! Our mission is to inspire you to live your healthiest, happiest life. We believe health involves all aspects of physical, mental and social health and our goal is to inspire and educate you to make practical changes to live your best life. We look forward to getting to know you better...

Sweet Potato, Yellow Beets, Garbanzo Beans, and Kale Bowl

Sweet Potato, Yellow Beets, Garbanzo Beans, and Kale Bowl

This Sweet Potato Bowl is a delicious way to enjoy roasted fall root vegetables – just add some maple-lemon tahini dressing and crispy chickpeas and you're set!

It's pretty much perfect for any and all kinds of food restrictions and diets. This meal is vegan, gluten-free, high-fiber and filled with lots of flavor!

It only requires 30 minutes. And it’s ridiculously healthy – loaded with vegetables, fiber- and protein-rich chickpeas, and a maple, lemon-tahini sauce that’s so good you’ll want to put it on everything.

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This bowl is:

Savory + Sweet
Subtly spiced
Warm
Comforting
Incredibly satisfying
Healthy
& Packed with flavor

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Will you be making this Sweet Potato, Beets and Kale Buddha Bowl? If you try any of my recipes be sure to let me know on #nutrition_connections or on Facebook or in the comments – I'd love to see what you come up with. Cheers!


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Yield: 2
Author:

Sweet Potato, Garbanzo Beans, Beets and Kale Bowl

It only requires 30 minutes. And it’s ridiculously healthy – loaded with vegetables, fiber- and protein-rich chickpeas, and a maple, lemon-tahini sauce that’s so good you’ll want to put it on everything.
prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

For Veggies
  • 1-2 Tbsp olive oil
  • 2 small sweet potatoes, sliced
  • 1 beet sliced, yellow or red
  • 2 tsp dill
  • 1 tbsp cumin
  • 1/4 tsp each salt 
  • 1 tsp of cayenne pepper
Roasted Chickpeas
  • 1 can chickpeas drained, rinsed and dried
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp garlic powder
  • 1 tsp black pepper
Lemon Maple Tahini Dressing
  • ¼ cup tahini
  • 2 -3 tbsp water (or more to thin)
  • 1/2 lemon juice (squeezed) 
  • 2 tbsp maple syrup
  • 1 tsp kosher salt (per preference)
Kale
  • 2 big handfuls kale, chopped (stems removed)

instructions:

How to cook Sweet Potato, Garbanzo Beans, Beets and Kale Bowl

  1. Preheat oven to 400. Toss chickpeas with olive oil and seasonings (make sure evenly spread seasonings on sweet potatoes and beets) then spread out on a lined baking sheet. Bake for 30 min, remove from oven and set aside
  2. Meanwhile, prepare other veggies, tossing in olive oil and  seasonings, placing on baking sheet. I paired the sweet potatoes with the beets on same sheet and cooked for 20-25 minutes.
  3. While veggies are roasting, make the dressing. Whisk all ingredients until you have creamy consistency, not too thick.
  4. Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.
Created using The Recipes Generator
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