Chickpea & Veggie Sheet-Pan Bowl

Serves 3

Ingredients

• 2 cans (15 oz each, drained and rinsed) canned chickpeas
• 1 medium (sliced) bell pepper
• 1/2 medium (sliced) red onion
• 1.5 cups frozen spinach
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 (juiced) lemon
• 3 cups cooked brown rice

Instructions

1. 1Preheat oven to 425°F. Line a sheet pan with parchment.
2. 2Toss chickpeas, bell pepper, red onion, and spinach with olive oil, garlic powder, paprika, and salt.
3. 3Spread evenly on sheet pan and roast 18-20 minutes until veggies are tender and chickpeas are slightly crispy.
4. 4Warm cooked brown rice if needed.
5. 5Divide rice into 3 bowls, top with roasted chickpea mixture, and drizzle with fresh lemon juice.