For a wonderful side dish to any meal try this easy roasted veggies and chickpeas recipe.
Roasted vegetables is a classic side dish, but this combination of sweet potato, zucchini, and chickpeas melds the sweetness of the roasted vegetables with the texture and fibre of the chickpeas to make something unique and delicious.
This recipe goes particularly well with poultry and makes a great side dish for Thanksgiving Day meals, especially if you're looking for an alternative to sweet potato casserole.
Not only is this a great side dish, but I've been known to enjoy it as a meal on its own. It's filling and makes a great vegan lunch. Try using it as a filling for sweet potato and zucchini tacos, which are such a tasty alternative.
(Makes 6 servings)
2 sweet potatoes, peeled and cubed
2 medium zucchini, quartered an cut into 1-inch chunks
1, 540ml can chickpeas, drained, rinsed, and pat dry
1 tablespoon extra virgin olive oil, divided
1 teaspoon garlic powder, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon ground black pepper, divided
Preheat the oven to 400°F / 205°C. Prepare a sheet pan using silicone liner, or a light coat of cooking spray. Set aside.
In a medium mixing bowl add the cubed sweet potato and rinsed and dried chickpeas. Drizzle over half the olive oil, and half of the seasonings. Toss to coat evenly. Spread the sweet potato and chickpeas out on the sheet pan in one even layer and roast for 20 minutes.
As the sweet potato roasts, place the chopped zucchini into the same mixing bowl used for the sweet potato. There should be some residual oil and spices. Add the remaining oil and seasonings and toss to coat evenly.
After 20 minutes, flip the sweet potato and chickpeas then mix in the zucchini. Even the vegetables and chickpeas out into a single layer then roast an additional 15 minutes or until the vegetables are tender.
Serve hot as a side dish. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutritional Information Per Serving:
total calories = 126 | total fat = 3.75g | saturated fat = 0.48g | cholesterol = 0mg | sodium = 316.67mg | net carbohydrates = 15.05g | dietary fibre = 4.77g | sugars = 5.41g | protein = 4.67g