Dinner
Chickpeas and Veggies
| Total time:
| Prep:
| Cook:
| Servings:
|
| 25 min |
5 min |
20 min |
2 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
sweet potato
-
1
Teaspoon
avocado oil
-
6
Ounce
chickpeas canned low sodium
-
1
Tablespoon
lemon juice
-
1
Cup
broccoli florets
Directions
-
Pre heat oven to 400 degrees F. / 204 degrees C. Peel and cut the sweet potato in to thick sticks, so its easier for your baby to grab. Add them to a baking tray and drizzle some avocado oil on top. Bake for 20 minutes or until soft.
-
Add broccoli to a pot and cover with water. Cover the pot and cook on medium heat until soft. You can also steam the broccoli if you prefer to cook it that way.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 206 kcal |
| Fat
| 5 g |
| Carbohydrates
| 35 g |
| Protein
| 8 g |
| Fiber
| 7 g |
| Sugar
| 6 g |
| Sodium
| 255 mg |
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