Herb-Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice

Name: Herb-Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice
Total time: 30 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 1 sweet potato; 1 beets; 1 parsnip; 2 carrots; 1 red onion; 1 handful fresh herbs or dried herbs; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 2 cups lemon rice; 1 can chickpeas; 1 tsp spices; 1 cup tahini sauce; 2 cloves garlic; 1 lemon; 1 tbsp ginger; 1 tbsp mustard seeds

30m

Serves 1

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Herb-Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice

instagram.com

30m

Serves 1

Directions

1Prepare the root vegetables: Chop sweet potato, beets, parsnip, carrots, and red onion.
2Combine chopped vegetables in a bowl.
3Season with herbs, apple cider vinegar, olive oil, salt, and spices.
4Toss to coat evenly.
5Prepare the chickpeas: In a bowl, combine chickpeas with spices and toss.
6Spread chickpeas on a baking sheet.
7Spread the chopped vegetables on a baking sheet.
8Prepare the sauce: In a saucepan, heat oil and add mustard seeds, turmeric, cumin, and garlic.
9Grate in ginger and lemon zest.
10Add lemon juice and mix well.
11Cook lemon rice and mix with the prepared sauce.
12Assemble the bowl with lemon rice, roasted vegetables, chickpeas, and sauce.

Ingredients

1 sweet potato
1 beets
1 parsnip
2 carrots
1 red onion
1 handful fresh herbs or dried herbs
2 tbsp apple cider vinegar
2 tbsp olive oil
2 cups lemon rice
1 can chickpeas
1 tsp spices
1 cup tahini sauce
2 cloves garlic
1 lemon
1 tbsp ginger
1 tbsp mustard seeds

Equipment

knifecutting boardglass bowlwhiskbaking sheetsmall saucepangrater

Herb-Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice

Herb-Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice

Directions

Ingredients

Equipment

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