Preheat your oven to 375 degrees. Prep the veggies and the can of chickpeas.

Spray 2 sheet pans with baking oil or line with foil. Place the sweet potatoes on one pan. Drizzle the wedges with olive oil and sprinkle 2 teaspoons of cumin and

1 teaspoons of paprika evenly over them. If you like spicy, add the cayenne too.

Use your hands or a spatula to toss them a little bit on the pan. Place in the preheated oven for 15 minutes.

On the other pan, place the sliced zucchini. Drizzle the slices with olive oil and sprinkle with salt and pepper. Place them in the oven for 15 minutes.

While the zucchini and sweet potatoes roast, heat coconut oil (or an oil of your in a pan on medium heat. After a minute, add the minced garlic. Then add the chickpeas and stir a little. Add salt, pepper the remaining paprika and cumin to the pain and toss to cover the chickpeas evenly. Sautee on low-medium heat for about five minutes.

Remove the sweet potatoes from the oven (after 15 mins) and flip them over.

Place back in the oven for 10 minutes.

To assemble: Put 1/2 cup of raw spinach or kale in the bottom of each container.

Then add the zucchini, sweet potato and chickpeas. Let the meals cool for 30-40 minutes before covering and placing in the fridge.