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roasted vegetables chickpeas

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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large/extra-large sweet potato peeled and diced into 1.5-inch chunks
  • 15 Brussels sprouts trimmed and halved
  • 15 ounce low-sodium chickpeas drained, rinsed, and patted dry
  • 1 small red onion peeled and sliced into small chunks
  • 2.5 tablespoons olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt or to taste
  • 0.75 teaspoon freshly ground black pepper or to taste
  • 1 teaspoon minced garlic optional and to taste

Method
 

Preparation Steps
  1. 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.
  2. 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.
  3. 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.
  4. If desired, while the veggies roast, make either of these dressings: Lemon Tahini Dressing or Curry Yogurt Sauce.

Notes

These roasted vegetables and chickpeas are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 5 days. Adjust spices and add other vegetables like carrots or cauliflower if desired!