Za'atar Roasted Chickpeas and Sweet Potatoes

The house is quiet after two weeks of nonstop activity.

Teenagers and their friends tromping through the house at all hours of the day and night, family visiting, impromptu nights with friends for rounds of cards and a cocktail by the fire made for a busy, lovely, a little loud and messy but very beloved holiday.

And now everyone is back to work and school and a new year has officially begun. Most years I’m chomping at the bit for a fresh new January. I love a new paper planner, the pages perfect and crisp, ready for me to start filling in all those blank pages. Give me to-do lists and new projects. Offer me a challenge and I’m your girl. I love a brand new start.

Even with all the pomp and circumstance of a new year (and a shiny new planner) this January feels a little foggy so far, like I can’t quite see what’s out ahead just yet. Not a bad feeling, exactly, just not the usual excitement and energy that usually surrounds the first part of January.

Maybe that’s ok. Maybe it’s a brand new year, but the same me and I’m just putting one foot in front of the other, still a work in progress. I think I like that.

This week I’ve got a two in one recipe of sorts. Maybe the expression is kill two birds with one stone? After a solid month of rich, decadent, butter-laden food (I regret nothing); my body is craving simple healthy foods with as many extra nutrients as possible. I’m looking to simplify meals and meal prep ahead whenever possible.

I’m doing a few easy things this month to make meal times as simple as possible. I grab a rotisserie chicken from the grocery store, pull it apart and keep it in the fridge for an easy protein I don’t have to think about. I’m also keeping a big bowl of apples and oranges on the kitchen island where everyone in the family can see it. I’m hoping to entice myself and the kids to reach for a piece of fruit first when we want a snack. And finally, I’m roasting up a couple big pans of veggies and beans (yes, beans!) at the beginning of the week. Between the prepped chicken and veggies, I’ve got a quick meal in a pinch all week long. This comes in handy for prepping lunches and feeding hungry teenagers headed to practice and work.

This week I made two big trays of za’atar roasted garbanzo beans and sweet potatoes. Za’atar is an earthy, herby, savory spice blend that often has thyme, oregano, sesame seed and sumac. To me, it works great with Greek or Middle Eastern flavored dishes and while its not spicy in the least bit, its got a great flavor profile, working really well with veggies, chicken, fish, hummus and avocado.

The garbanzo beans and sweet potatoes are stored in the fridge along with the chicken. I prep easy power bowls for lunch all week long with the different components I spent a little time making ahead. I start with rice and pile on whatever I have prepped in the fridge. Usually I top my bowl with a dollop of hummus or scoop of cottage cheese and a big squeeze of lemon juice. Lunch (or dinner) is filling, nutrient-dense, tasty and took less than five minutes to throw together.

Za’atar Roasted Chickpeas

• 2 15-ounce cans drained and rinsed garbanzo beans

• 1/4 cup olive oil

• 1 tablespoon za’atar seasoning

• Kosher salt and black pepper

• Juice of half a lemon

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Drain and rinse chickpeas under cold water. Pat lightly dry with a paper towel. Spread evenly on baking sheet. Drizzle with olive oil, za’atar seasoning, salt and pepper. Give the tray a gentle shake a few times to combine the chickpeas with the seasonings.

Bake in the oven for 15 minutes. Remove tray from the oven, flip the chickpeas and bake another five minutes. Remove the tray from the oven and squeeze the lemon over the beans.

Allow the beans to cool down before storing in an airtight container (or enjoy immediately).

Za’atar Roasted Sweet Potatoes

• 2 pounds sweet potatoes, scrubbed and diced into 1-inch cubes

• 3 tablespoons olive oil

• 1 tablespoon cornstarch

• 1-2 tablespoons za’atar

• 1 teaspoon kosher salt

• Black pepper to taste

Preheat oven to 425 degrees. Scatter the sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and cornstarch. Toss well to combine and make sure the sweet potatoes are evenly coated with the olive oil and cornstarch.

Season with za’atar seasoning and salt and pepper. Bake for about 30 minutes, making sure to turn the sweet potatoes at least once, halfway through the cooking time. The potatoes are done when easily pierced with a fork and golden brown and crispy on both sides.

Allow to cool before storing in an airtight container in the refrigerator.