Step 1

Preheat oven to 425 degrees.

Step 2

Spray a baking sheet with a little bit of oil, then cut sweet potatoes into halves and place skin-side down.

Step 3

Bake 20-25 minutes, or until soft.

Step 4

While the potatoes are baking, blend the broccoli, basil, and oil to create the pesto. Set aside.

Step 5

Cook the chickpeas over medium heat with coconut oil, cumin, and paprika for about 5-10 minutes.

Step 6

Top each sweet potato with chopped red cabbage, chickpeas, pesto, and pine nuts. Serve warm and enjoy!