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🍽️ Roasted vegetables with cauliflower and chickpeas

584 kcal · 30 min · 4 servings

Ingredients

• 2 sweet potatoes
• 800 g cauliflower (1 small head)
• 1 broccoli
• 3 tbsp olive oil
• salt
• pepper
• 400 g chickpeas (can; drained weight)
• 1 tsp ras el hanout (Arab spice mix)
• 50 g Asian salad mix (e.g. mizuna, wasabi)
• 1 organic lemon
• 10 g ginger
• 200 g soy yogurt alternative
• 1 tbsp soy sauce
• 45 g tahini (3 tbsp; sesame paste)
• 0.5 tsp turmeric powder
• 0.5 tsp curry powder

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas: level 3).
2. 2. Peel the sweet potatoes.
3. 3. Halve the sweet potatoes.
4. 4. Cut the sweet potatoes into wedges.
5. 5. Wash the cauliflower and the broccoli.
6. 6. Divide the cauliflower and the broccoli into small florets.
7. 7. Place the prepared vegetables in a large baking dish.
8. 8. Drizzle the vegetables with 2 tablespoons of olive oil.
9. 9. Season the vegetables with salt and pepper.
10. 10. Roast the vegetables in the preheated oven for 25 to 30 minutes.
11. 11. Check if the cauliflower is lightly browned.
12. 12. Rinse the chickpeas under running water.
13. 13. Drain the chickpeas well.
14. 14. Place the chickpeas in a bowl.
15. 15. Add the remaining oil, salt, and ras el hanout (a spicy spice blend).
16. 16. Mix the chickpeas with the spices well.
17. 17. Remove the baking dish from the oven after 20 minutes of roasting time.
18. 18. Add the seasoned chickpeas to the vegetables in the baking dish.
19. 19. Roast the vegetables with the chickpeas for another 10 minutes.
20. 20. Wash the salad leaves.
21. 21. Spin the salad leaves dry.
22. 22. Rinse the lemon under hot water.
23. 23. Pat the lemon dry.
24. 24. Grate the lemon zest.
25. 25. Squeeze out the lemon juice.
26. 26. Peel the ginger.
27. 27. Chop the ginger very finely.
28. 28. Whisk the soy yogurt alternative with soy sauce, tahini (sesame paste), lemon zest, ginger, turmeric, and curry powder.
29. 29. Season the soy yogurt alternative with lemon juice, salt, and pepper.
30. 30. Remove the vegetables with the chickpeas from the oven.
31. 31. Arrange the salad leaves among the vegetables.
32. 32. Arrange the salad leaves on top of the vegetables.
33. 33. Drizzle the dish with some soy dip.
34. 34. Serve the dish.
35. 35. Serve the remaining dip separately.

Nutrition per serving

• kcal: 584
• Protein: 24 g · Fett/Fat: 18 g · Carbs: 78 g