Turmeric Cauliflower and Chickpea (Healthy Sheet Pan Dinner)

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 medium cauliflower (about 1½ pound or 680 g)

1 pound potatoes (cut into wedges — or baby potatoes)

1 can chickpeas (drained and rinsed — 15 oz / 400 g can)

½ cup pitted olives

3 tablespoons olive oil

3 tablespoons lemon juice (+ zest of 1 lemon — zest first, then squeeze)

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 (+ more lemon to squeeze on top)

Directions

Make the marinade: Heat the oven to 430°F (220°C). In a small 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 everything to a large baking sheet with ½ cup pitted olives. Pour the marinade on top and toss until all the veggies are coated.

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

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

Nutrition

• Serving Size: 1 of 4 (including quinoa
• Calories: 419 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Cholesterol: 2 mg
• Sodium: 611 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 12 g
• Total Sugars: 9 g
• Protein: 16 g