Harvest Roasted Vegetables and Chickpeas

Name: Harvest Roasted Vegetables and Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 large/extra-large sweet potato; 15 Brussels sprouts; one 15-ounce can low-sodium chickpeas; 1 small red onion; 2 to 3 tablespoons olive oil; 1 ½ teaspoons ground cumin; 1 ½ teaspoons Coriander; 1 teaspoon Turmeric; 1 teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; minced garlic

User Reviews

4.7

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
3 servings
Calories
406 kcal
Course
Lunch
Cuisine
American

Harvest Roasted Vegetables and Chickpeas

Jade Rice

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🧡🍂😋 Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch! So much FLAVOR in the fall veggies from the spices and the chickpeas turn crispy!

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Ingredients

Servings

1 large/extra-large sweet potato peeled and diced into 1 1/2-inch chunks
15 Brussels sprouts trimmed and halved
one 15-ounce can low-sodium chickpeas drained, rinsed, and patted dry
1 small red onion peeled and sliced into small chunks
2 to 3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons Coriander
1 teaspoon Turmeric
1 teaspoon kosher salt or to taste
¾ teaspoon freshly ground black pepper or to taste
minced garlic optional and to taste

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Instructions

Preheat oven to 425F convection bake (if you don’t have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
Add the sweet potato, Brussels sprouts cut side down, chickpeas, and red onion. Evenly drizzle with olive oil, evenly sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
Roast for about 25 to 30 minutes, or until sweet potatoes are tender and sprouts are as darkened as desired. Toss/flip once midway through roasted to ensure even cooking.
If desired, while the veggies roast, make either of these dressings: Lemon Tahini Dressing or Curry Yogurt Sauce.

Notes

Note - I kept the vegetables more distinctly separated on my baking sheet for photography and cosmetic purposes, but it's fine to mix everything up when you're tossing with the oil and seasonings.
Storage: Vegetables and chickpeas are best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1serving Calories 406kcal (20%) Carbohydrates 53g (18%) Protein 15g (30%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 14g Sodium 979mg (41%) Fiber 16g (64%) Sugar 13g (26%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 406 kcal

% Daily Value*

Serving	1serving
Calories	406kcal	20%
Carbohydrates	53g	18%
Protein	15g	30%
Fat	18g	28%
Saturated Fat	2g	10%
Polyunsaturated Fat	14g	82%
Sodium	979mg	41%
Fiber	16g	64%
Sugar	13g	26%