Sheet Pan Roasted Veggie And Chickpea Bowl
89
- Prep Time20 min
- Total Time40 min
- Makes4 servings
Photo, Roberto Caruso. Food styling, Eshun Mott. Prop styling, Rayna Marlee Shwartz.
Roasted vegetables pack crisp texture and great caramelized flavour into every bite of this healthy dinner dish.
Ingredients
450 g sweet potatoes, scrubbed and sliced 1/3 in. thick
5 tbsp olive oil, divided
1 tsp chili powder
1 tsp salt, divided
450 g brussels sprouts, halved
1 540-mL can chickpeas, drained, rinsed well and patted dry
1 tsp smoked paprika
1 tsp ground cumin
4 cups torn kale leaves
1 avocado, sliced
Tahini Dressing
2 tbsp tahini
2 tbsb olive oil
2 tbsp lemon juice
1/8 tsp salt
2 tbsp warm water, (optional)
Instructions
Preheat oven to 450F.
Toss sweet potatoes with 2 tbsp oil, chili powder and 1/2 tsp salt in a large bowl. Transfer to large rimmed baking sheet and roast for 5 min.
Meanwhile, toss brussels sprouts with 1 tbsp olive oil and 1/4 tsp salt in same bowl. Add, cut-sides-down, to sheet with sweet potatoes. Roast until browned and tender, about 25 min. Remove brussels sprouts and set aside. Flip sweet potatoes.
Toss chickpeas with 1 tbsp olive oil, paprika, cumin and 1/4 tsp salt in same bowl. Add to pan with sweet potatoes. Roast for 15 min.
Massage kale with remaining 1 tbsp olive oil in same bowl. Add to pan with sweet potatoes. Roast until edges of kale are crisp, about 5 min.
Tahini Dressing: Whisk tahini with oil, lemon juice and salt. Season with pepper. Thin with water, if needed. Serve roasted vegetables with avocado over rice or another grain and drizzle with dressing.
Nutrition (per serving)
Calories 613, Protein 15g, Carbohydrates 61g, Fat 38g, Fibre 19g, Sodium 840mg.
Serve over rice, or your choice of grain. Bonus: If you want to add more vegetables, serve it over cauliflower rice.
Find more easy and mess-free sheet-pan dinner recipes.
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