Fluffy quinoa, sautéed spinach, pan-seared chipotle wild-caught shrimp, roasted Brussels sprouts, sautéed mushrooms and Baked Crispy Smokey-Curried Chickpeas (a step-by step is in my stories and below) is what’s for lunch today 😍 Stocked up on fresh organic produce from @wholefoods this morning to make this delicious bowl! My goal for this year is to prep more meals like this and get more vegetables and fruits in. I’m going to work on prepping and storing sides in containers so that I can prep my meals with less hustle🙌🏻 Preheat the oven at 400F. Rinse and drain a can of Whole Foods Market organic chickpeas thoroughly under cold water. Pat chickpeas very dry with clean dish towel or paper towels. Remove any chickpea skins that come off while drying. Toss the chickpeas with 1-2 tbsps olive oil, 1/2 tsp smoked paprika, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/4 tsp pink salt and coat evenly. Bake for 25-30 minutes tossing halfway through. Sprinkle chickpeas with more smoked paprika, toss well and enjoy! Find more meal prep inspo at my link in bio! #sponsored #HowIJanuary #wholefoodsmarket

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