Sweet Potato Brussels Sprouts and Chickpea Sheet Pan Meal with Homemade Pesto

Why I love it

You all loved my sweet potato, brussels sprout, and chickpea sheet pan meal last time so I decided to make another with an even better sauce! This pesto is oil free that’s made with brussels sprout leaves to eliminate food waste. Also these charred lemons are to die for!

Ingredients

Pesto:

•1/3 cup walnuts

•Cleaned outer leaves of your Brussels sprouts

•Bunch of basil

•Squeeze of lemon juice

•3 coins of zucchini (adds thickness and nutrition)

•1/2 tsp garlic powder

•Sprinkle of salt 

•Splash of water to get it going 

Main:

•1 can of chickpeas (drained and rinsed)

•As many Brussels that can fit on a pan (cut in half)

•1/2 of a large sweet potato cut into small cubes

•1 lemon cut in half

•1/2 tsp onion powder, same for cayenne and oregano

•Olive oil and salt to taste 

Replacements

You can substitute in regular potatoes for sweet potatoes.

Recipe

1. Preheat your oven to 425 F. Add your veggies to the pan with your seasonings and bake for 30-35 minutes (shake halfway). Add the lemon halves and season them equally.

2. Meanwhile, blend together your pesto. Make sure there’s enough lemon juice and salt. Enjoy!