Ingredients
- 1 ½ cups broccolini, chopped
- ½ cup red onion, chopped
- 1 cup bell pepper, de-seeded and chopped
- 1 cup carrots, peeled and chopped
- 1 cup zucchini, chopped
- 2 cups sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ tablespoon dried thyme
- ½ tablespoon dried oregano
- 2 tablespoon tamari
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
- Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
- Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer (use two trays if they're crowded). Bake in the preheated oven for 35-40 minutes, tossing halfway through, until all of the vegetables are cooked through and golden and crispy at the edges.
Notes
- You can add other vegetables of your choice, such as cauliflower, green beans, asparagus, butternut squash or Brussels sprouts. Cut everything to a similar size so it roasts evenly.
- Use any potato variety of your choice.
- Leftovers keep well in an airtight container in the fridge for up to 5 days. Eat them cold, reheat in the microwave, or warm them in a 200°C/400°F oven for about 10 minutes to re-crisp.
- To freeze ahead, toss the chopped raw vegetables and chickpeas together (without the oil and seasonings) and transfer to freezer bags. When ready to eat, thaw fully in the fridge, then toss with the oil, tamari, garlic and spices and bake as normal.
Nutrition (estimated per serving)
Calories: 504kcalCarbohydrates: 86gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1165mgPotassium: 1495mgFiber: 20gSugar: 23gVitamin A: 33391IUVitamin C: 185mgCalcium: 250mgIron: 9mg
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