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- 2 medium sweet potatoes
- 1 cup broccoli florets
- 7-10 basil leaves
- 2 Tbsp avocado oil
- 3/4 cup chickpeas
- 1/2 tsp coconut oil
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 cup red cabbage, chopped
- 1 tsp pine nuts
- Preheat oven to 425 degrees.
- Spray a baking sheet with a little bit of oil, then cut sweet potatoes into halves and place skin-side down.
- Bake 20-25 minutes, or until soft.
- While the potatoes are baking, blend the broccoli, basil, and oil to create the pesto. Set aside.
- Cook the chickpeas over medium heat with coconut oil, cumin, and paprika for about 5-10 minutes.
- Top each sweet potato with chopped red cabbage, chickpeas, pesto, and pine nuts.
Serve warm and enjoy!
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