Roasted Vegetable and Chickpea Grain Bowls

Ingredients

Quantities are for 4 servings.

• 2 cans (15 oz) Chickpeas, canned, drained and rinsed
• 3 each (large) Sweet potatoes, cubed
• 1/2 each Red onion, cut into wedges
• 3 tbsp Olive oil
• 4 cloves Garlic
• 1 tsp Italian seasoning
• 2 tbsp White vinegar (or apple cider vinegar)
• 2 tbsp Honey
• 1 1/2 cups (dry) White rice

Instructions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Whisk together 2 tablespoons olive oil, 2 cloves minced garlic, the vinegar, and honey to make a glaze.
3. Pat the chickpeas dry with paper towels. In a large bowl, toss the chickpeas, sweet potatoes, and red onion wedges with the remaining olive oil, remaining garlic, the Italian seasoning, salt, and pepper.
4. Spread the vegetables and chickpeas on the sheet pan in a single layer and drizzle with half of the glaze.
5. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.
6. Meanwhile, cook the rice according to package directions.
7. Serve the roasted vegetables and chickpeas over the rice, drizzled with the remaining glaze.