Description
A colorful and flavorful bowl packed with roasted cauliflower, sweet potatoes, and crunchy chickpeas, perfect for any occasion.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 medium sweet potatoes, peeled and diced
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cauliflower florets, diced sweet potatoes, and rinsed chickpeas. Drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper. Toss until well coated.
- Spread the mixture onto a baking sheet.
- Roast for 25-30 minutes or until tender and golden brown, stirring halfway through.
- Remove from the oven and allow to cool slightly. Serve garnished with freshly chopped parsley.
Notes
Cut sweet potatoes and cauliflower into similar-sized pieces for even cooking. Don’t overcrowd the pan to avoid steaming the vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg