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

30 mins
Serves 1
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Directions

  1. 1Prepare the root vegetables: Chop sweet potato, beets, parsnip, carrots, and red onion.
  2. 2Prepare the root vegetables: Chop sweet potato, beets, parsnip, carrots, and red onion.
  3. 3Prepare the root vegetables: Chop sweet potato, beets, parsnip, carrots, and red onion.
  4. 4Combine chopped vegetables in a bowl.
  5. 5Combine chopped vegetables in a bowl.
  6. 6Combine chopped vegetables in a bowl.
  7. 7Season with herbs, apple cider vinegar, olive oil, salt, and spices.
  8. 8Season with herbs, apple cider vinegar, olive oil, salt, and spices.
  9. 9Season with herbs, apple cider vinegar, olive oil, salt, and spices.
  10. 10Toss to coat evenly.
  11. 11Toss to coat evenly.
  12. 12Toss to coat evenly.
  13. 13Prepare the chickpeas: In a bowl, combine chickpeas with spices and toss.
  14. 14Prepare the chickpeas: In a bowl, combine chickpeas with spices and toss.
  15. 15Prepare the chickpeas: In a bowl, combine chickpeas with spices and toss.
  16. 16Spread chickpeas on a baking sheet.
  17. 17Spread chickpeas on a baking sheet.
  18. 18Spread chickpeas on a baking sheet.
  19. 19Spread the chopped vegetables on a baking sheet.
  20. 20Spread the chopped vegetables on a baking sheet.
  21. 21Spread the chopped vegetables on a baking sheet.
  22. 22Prepare the sauce: In a saucepan, heat oil and add mustard seeds, turmeric, cumin, and garlic.
  23. 23Prepare the sauce: In a saucepan, heat oil and add mustard seeds, turmeric, cumin, and garlic.
  24. 24Prepare the sauce: In a saucepan, heat oil and add mustard seeds, turmeric, cumin, and garlic.
  25. 25Grate in ginger and lemon zest.
  26. 26Grate in ginger and lemon zest.
  27. 27Grate in ginger and lemon zest.
  28. 28Add lemon juice and mix well.
  29. 29Add lemon juice and mix well.
  30. 30Add lemon juice and mix well.
  31. 31Cook lemon rice and mix with the prepared sauce.
  32. 32Cook lemon rice and mix with the prepared sauce.
  33. 33Cook lemon rice and mix with the prepared sauce.
  34. 34Assemble the bowl with lemon rice, roasted vegetables, chickpeas, and sauce.
  35. 35Assemble the bowl with lemon rice, roasted vegetables, chickpeas, and sauce.
  36. 36Assemble the bowl with lemon rice, roasted vegetables, chickpeas, and sauce.

Ingredients

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

Equipment

knifecutting boardglass bowlwhiskbaking sheetsmall saucepangrater