- 1 cup chickpeas
- 2 cups Brussels sprouts, halved
- 2 medium carrots
- 1 small sweet potato, diced
- 1 cup button mushrooms
- 1/4 cup pecans
- 1 avocado, sliced
- 1/2 tablespoon coconut oil
- Fresh cilantro
- 1/2 teaspoon sesame seeds
- 1/4 cup hummus
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2-3 tablespoons olive oil
- Pinch of paprika
- Salt and pepper to taste
Preheat oven to 400˚F. Place carrots, Brussels sprouts and diced sweet potatoes in a baking dish. Drizzle with oil and sprinkle with salt and pepper. Cover and roast for 1 hour.
Meanwhile, rinse chickpeas and pat dry. Toss with oil, seasoning salt and paprika. Spread evenly on a parchment paper-lined baking sheet and bake for 30 minutes. Set aside.
In a frying pan, saute button mushrooms until golden brown. Keep warm.
In a separate frying pan, toast pecans in salt and coconut oil.
Arrange all ingredients in a bowl with avocado and top with dressing and sesame seeds. Serve warm!
Emily Watson is a freelance writer and certified yoga and medical Qi Gong instructor. She has a bachelor’s degree in English Language and Literature and has been writing – creatively and otherwise – for ten years. Off the mat and away from the keyboard, Emily can be found hiking, camping and traveling with her wife and fur babies. She currently lives and works for a publishing company in Peterborough, Ontario.