Description
Easy oven roasted Sweet Potato & Chickpea Bake made in 1-pan seasoned with Tandoori Masala and fresh dill. Perfect for meal prep!
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- 2 tsp avocado oil (optional)
- 3 cups brussel sprouts, trimmed and halved
- 1 large or 2 small sweet potatoes, diced into thick chunks, skin left on
- 1 red bell pepper, sliced thin
- 1–2 TBSP Tandoori Masala spice blend
- 1 TBSP fresh dill
- Himalayan Sea Salt
- Black Pepper
For serving
- Hummus
- Fresh dill
- Lemon, squeezed
Instructions
- Preheat oven to 400°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, toss the brussels sprouts, sweet potato, chickpeas, and red bell pepper with the optional avocado oil and Tandoori Masala seasoning, stirring to make sure the vegetables are well coated.
- Spread the vegetables onto the parchment lined baking sheet and sprinkle them with fresh chopped dill, Himalayan sea salt, and black pepper.
- Bake the vegetables for 30-40 minutes* or until veggies are fork tender but not mushy. I like to set a timer to stir the mixture for every 5-10 minutes for even baking!
- To serve, spoon the vegetable mixture onto two plates and top with fresh squeezed lemon, fresh dill, and hummus.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Gluten-Free, Vegan