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