Courtesy of Minimalist Baker
2 Tbsp olive, melted coconut, or avocado oil
1/2 medium red onion (sliced in wedges)
2 small sweet potatoes (halved)
1 bundle broccolini (large stems removed // chopped)
2 big handfuls kale (larger stems removed)
1/4 tsp each salt + pepper
1 15-ounce chickpeas (drained, rinsed + patted dry)
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
1/2 tsp tsp oregano (optional)
1/4 tsp turmeric (optional)
TAHINI SAUCE (OPTIONAL)
1/4 cup tahini
1 Tbsp maple syrup
1/2 medium lemon (juiced)
2-4 Tbsp hot water (to thin)
Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.
8-Week Meal and Workout Plan for Flat Abs
Why is FLAT ABS OVER 40 so powerful? Because it incorporates the three major elements to building a strong core, having flat abs, and looking and feeling younger… and it’s all right here!
Here’s How FLAT ABS OVER 40 Works…
STEP 1 – STRONG ABS WITH THE 10-MINUTE SOLUTION
ABS-olutely amazing core exercises for flat abs…and designed for every fitness level! Flat Abs Over 40 includes the right mix of ab exercises that work together to tone the entire area from every angle so you can have a strong, sleek, midsection.
The 10-min ab-centric workouts focus on the muscles in your “powerhouse,” which is everything that lives below your ribs to your glutes, including all of your ab and lower back muscles. Having a strong midsection makes a stable foundation for every other activity. Yes, that means it makes squats and burpees easier.
STEP 2 – BURN BELLY FAT
No matter how tight your core is, you still need to burn the fat that lies above (subcutaneous) and below (visceral) your abdominal muscles. Visceral fat doesn’t just give you a big belly…it can lead to chronic illnesses, some of them potentially deadly. And viseral fat is harder to get rid of.
You’ll tackle visceral fat with High Intensity Interval Training… the best belly-fat targeting method. People who interval train have far more fat loss compared with endurance trainers. These super-workouts will help you reach your goals faster.
STEP 3 – ABS ARE MADE IN THE KITCHEN
Flat Abs Over 40 includes a day-by-day 8-week meal plan that takes the guesswork out of eating. Nothing could be easier, because the plan shows you exactly what to eat for each meal of the day. Plus, recipes that are mouthwatering, but not too-taxing on your time or budget. With 100+ no-hassle recipes, there are plenty of great options that you’ll be sure to love.
Value $37 | Save $12