In a previous post I mentioned that sprinkling “turmeric on your big mac won’t do the trick” when it comes to health, but I’m here today to say that turmeric on your chickpeas will. Let me explain… Yes, herbs and spices (ie: cayenne, cumin, oregano) have antioxidant properties that may have protective health benefits and even using a small amount (1/8th of a teaspoon) regularly may be beneficial. But, these benefits come in conjunction with an overall healthy diet- that is why the chickpeas (and other plant based foods) will do the trick and the big mac won’t.
If you haven’t heard buzz words like “plant power” or participated in a “Meatless Monday“, hear me out– EAT MORE PLANTS. People who eat plant based diets have healthier weights and bodies and consume more important nutrients like vitamins A, C, E, minerals (like thiamine and calcium) and fiber- all important for our bodies to get sh*t done (literally and figuratively). This doesn’t mean DON’T eat meat (trust me, one my fav foods is my dad’s ground beef kebab), but it means do less. To put it into perspective- think smaller meat portions (about a quarter of your plate) or choosing meat less often. Also, think bigger veg sides (simple salads, roasted or steamed broccoli, cauliflower, etc…), more grains (like quinoa or barley) and legumes (beans, peas, lentils).
See the virtual steps and the full recipe below!
- Preheat the oven to 400 degrees
- Line two large baking sheets with tin foil; add eggplant to one baking sheet and sweet potato to the other
- Drizzle both eggplant and sweet potato with 1 tablespoon olive oil, and sprinkle with salt and pepper to taste (about 1/4 teaspoon each). Toss with hands and put both trays in the oven
- Set timer for 30 minutes, after which both should be cooked through and slightly brown on the outside.
- Heat a pan over medium high heat
- Add the chickpeas and toss for 2-4 minutes until all moisture is absorbed
- Add 2 teaspoons olive oil and remaining spices and toss (or stir) every 1-2 minutes for 8-10 minutes until the chickpeas are golden and appear with a crispy exterior
- Build each plate by starting with 1 cup of baby spinach, top with a quarter each of the chickpeas, eggplant and sweet potato
- Optional: Drizzle with sriracha sauce and enjoy 🙂