Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
Ingreadient
- One 14-ounce can chickpeas, drained and rinsed
- 3/4 teaspoon spicy curry powder
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1 small red onion (about 4 ounces), cut into 1-inch pieces
- 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
- 4 ounces medium cremini mushrooms, halved
- 1/3 cup fat-free Greek yogurt
- 1 tablespoon tahini
- 1 lemon
- 1 cup cooked quinoa
- 1/2 avocado, thinly sliced
Direction
- Preheat the oven to 425 degrees F.
- Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
- Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
