Herb Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice
Serves 1
Directions
- 1Cube sweet potato
- 2Add sweet potato cubes to a glass bowl
- 3Cube the beets
- 4Cube the parsnip
- 5Cut the carrots
- 6Cut and peel the red onions
- 7Chop the rosemary, sage, oregano, and thyme
- 8Peel the garlic and ginger
- 9Add the mix to the bowl
- 10Add the apple cider vinegar
- 11Add the garam masala, sweetener, salt, black pepper, and curry powder to the mixture
- 12Add black/brown mustard seed to the mix
- 13Add brown rice to a pan
- 14Add the veggie mix
- 15Add olive oil, black pepper, and salt
- 16Add veggies to a baking sheet
- 17Cook the rice with water
- 18Add olive oil to the skillet
- 19Add and cook the chickpeas
- 20Add the seasonings and lemon to the chickpeas
- 21Zest and squeeze the lemon
- 22Add spices
- 23Mix the ingredients
- 24Add chickpeas and rice to a bowl
Ingredients
- sweet potato
- beet
- parsnip
- carrots
- red onions
- rosemary
- sage
- oregano
- thyme
- garlic
- ginger
- 425 g chickpeas
- 2 tbsps apple cider vinegar
- lemon
- 0.5 tsp garam masala
- a pinch sweetener
- a pinch salt
- a pinch black pepper
- 0.25 tsp curry powder
- 1 tsp turmeric
- 1 tsp black/brown mustard
- 190 g brown rice
- olive oil
- veggie stock or water
Equipment
knifecutting boardglass mixing bowlswhiskbaking sheetinduction burnersauce pansmall pot
Tips
- Try to add things like say, cauliflower or asparagus, consider adding them to, you know, a different tray
- Do not overdo the lemon zest or the ginger
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