Ingredients:(servings: 4)

2 medium sweet potatoes, peeled and diced

1 cup broccoli florets

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

4 cups baby arugula

1/3 cup dried cranberries

2 tablespoons balsamic glaze

Instructions:

1. roast the vegetables:

Preheat your oven to 400°F (200°C). Toss the sweet potatoes and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.

2. prepare the chickpeas:
– While the vegetables roast, heat 1 teaspoon olive oil in a skillet over medium heat. Sauté the chickpeas with a pinch of smoked paprika for 3-5 minutes until lightly crisp.

3. assemble the salad:
– In a large bowl, combine roasted vegetables, chickpeas, arugula, and dried cranberries. Drizzle with balsamic glaze and gently toss to coat.

4. serve:
 Divide into bowls or plates and enjoy immediately while warm.
Tips for Success

1. Choose the right sweet potatoes: Opt for sweet potatoes that are high in moisture, like Beauregard or Jewel.
2. Don’t overcook the sweet potatoes: Roast the sweet potatoes until they’re tender, but still slightly firm.
3. Use canned chickpeas for convenience: Canned chickpeas are a great shortcut, but feel free to cook dried chickpeas if you prefer.
4. Add some crunch: Top the salad with some crunchy elements, like chopped nuts or seeds, for added texture.
5. Make it ahead: This salad is perfect for meal prep, as it can be made ahead of time and refrigerated for up to 3 days.

Nutritional Information (per serving)

– Calories: 400-450
– Protein: 15-20g
– Fat: 10-12g
– Saturated Fat: 1-2g
– Carbohydrates: 60-70g
– Fiber: 10-12g
– Sugar: 10-12g