Recipe for July 2017

 
 
 
 
 
 
 
ROASTED BROCCOLI SWEET POTATO CHICKPEA SALAD
 

A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Minimalist Baker
Recipe type: Entrée, Side
Cuisine: Vegan, Gluten-Free
Serves: 2
Ingredients
VEGETABLES
  • 1 large or two small sweet potatoes (organic when possible // ~200 g)
  • 1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
  • 2 Tbsp (30 ml) olive, grape seed or melted coconut oil
  • Healthy pinch each salt and black pepper
  • optional: 1 tsp dried dill or 2 tsp fresh dill
  • optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)
CHICKPEAS
  • 1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
  • 1 Tbsp (15 ml) olive or grape seed oil
  • 1 Tbsp (7g) tandoori masala spice*
  • 1 tsp coconut sugar
  • Healthy pinch sea salt
  • optional: pinch cayenne pepper or red pepper flake
GARLIC DILL SAUCE
  • 1/3 cup (80 g) hummus (store-bought or DIY)
  • 3 large cloves garlic, minced
  • 1 tsp dried or 2 tsp fresh dill
  • 2 Tbsp (30 ml) lemon juice
  • Water to thin

 

nstructions
  1. Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper (or grease lightly).
  2. Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
  3. Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper - toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
  4. Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it's not necessary. You'll know the broccoli is done when it's golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
  5. While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
  6. To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
  7. Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.
 
Notes
*I buy my tandoori masala spice blend from Whole Foods (whole foods brand). But you can easily make your own by mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
 
Nutrition Information
Serving size: 1/2 of recipe Calories: 584 Fat: 22.1 g Saturated fat: 2.9 g Carbohydrates: 82.9 g Sugar: 19.7 gSodium: 417 mg Fiber: 23.1 g Protein: 23.8 g
 

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