Turmeric Cauliflower and Chickpea (Healthy Sheet Pan Dinner)

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 45 minutes

재료

1 medium cauliflower (about 1½ pound)

1 pound potatoes (cut into wedges) or baby potatoes

1 can chickpeas (drained and rinsed — 15 oz)

1 cup pitted olives

3 tablespoons olive oil

3 tablespoons lemon juice (+ zest of 1 lemon — zest first, then squeeze) Plus more lemon to squeeze on top dish to finish

3 cloves garlic (grated or minced)

1½ teaspoons turmeric

1 teaspoon dried rosemary

¾ teaspoon salt (more or less to taste + black pepper)

¼ cup fresh parsley (chopped)

1 cup cooked quinoa

½ cup Greek yogurt

Feta cheese (optional, maybe try?)

Red pepper flakes (maybe try next time)

방향

Cook quinoa on stovetop

Heat the oven to 430°F (220°C)

Make the marinade: In a LARGE bowl, whisk the 3 tablespoons olive oil, zest from 1 lemon, 3 tablespoons lemon juice, 3 cloves garlic (grated), 1½ teaspoons turmeric, 1 teaspoon dried rosemary, ¾ teaspoon salt, and pepper.

Prep the veggies: Cut 1 medium cauliflower into florets. Slice 1 pound potatoes into thin, even wedges so they cook quickly. Rinse and drain 1 can chickpeas well. Add 1 cup pitted olives. Add everything to a large bowl of marinade and toss until all the veggies are coated. Then pour into baking sheet.

Roast: Arrange on a single layer and bake for 25 to 30 minutes, or until the veggies are tender and golden around the edges.

Option to Broil to charr at bit at the end.

Finish and serve: Add ¼ cup fresh parsley (chopped), and 1 cup cooked quinoa. Toss gently on the baking sheet. Serve in a bowl with a spoonful of Greek yogurt and a squeeze of lemon.

영양 정보

• 1회 제공량: 1 of 4 (including quinoa
• 칼로리: 419 kcal
• 지방 전체: 16 g
• 포화 지방: 3 g
• 불포화 지방: 13 g
• 콜레스테롤: 2 mg
• 나트륨: 611 mg
• 탄수화물 전체: 57 g
• 식이섬유: 12 g
• 총 당류: 9 g
• 단백질: 16 g