Health coach Heidi Beer recommends Vegan Richa for an amazing variety of plant-based dishes inspired by Indian cuisine. Their Mediterranean roasted vegetables has the added benefit of requiring just one sheet pan to prepare.
The vegetables can vary based on seasonality, but this list gives the general idea:
Ingredients:
1 cup golden beets, cubed
1 cup parsnip, cubed
1 cup cauliflower, chopped
1 red bell pepper, chopped
1 cup butternut squash, cubed
15 oz can of chickpeas or 1 ½ cup cooked chickpeas
½ teaspoon oregano
½ teaspoon black pepper
½ teaspoon salt
3-4 teaspoons Schwarma spice blend
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
2 cloves garlic, minced.
Dressing:
2 tablespoons lemon juice
1.5 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon oregano
¼ teaspoon black pepper
2 cloves minced garlic
1 teaspoon maple syrup.
Instructions:
Peel and cube vegetables and set aside.
Line 11×15 inch baking dish (or larger) with parchment or brush with olive oil.
Combine vegetables, chickpeas, and spices and mix well.
Drizzle with remaining oil, balsamic, maple syrup and mix well.
Spread mixed vegetables onto the baking pain and place in oven pre-heated to 400 degrees. Cover pan with parchment for first 15 minutes of baking, then remove cover and bake an additional 20-30 minutes, stirring once mid-way through.
Mix the dressing ingredients.
Once vegetables are cooked to preference, place in bowl and top with dressing. Garnish with fresh herbs. Serve over greens or as a filling in a warm pita-pocket.
Recipe and photo courtesy Vegan Richa.
