Description
Spicy roasted potatoes, crispy-crunchy chickpeas, spiced slightly sweet carrots, zucchini medallions, garlicky sautéed kale, and a creamy hummus dressing. Serves 2.
Ingredients
Scale
Spicy Potatoes & Chickpeas
- 2 cups The Little Potato Company's Little Reds, quartered
- 1 cup canned chickpeas, drained
- 2 tsp olive oil
- 1 tbsp sriracha
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp turmeric
- 1/4 tsp salt
Roasted Carrots
- 1 cup carrots, sliced diagonally
- 1 tsp olive oil
- 1 tsp maple syrup
- 1/4 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp paprika
- pinch salt
Zucchini
- 1 zucchini, sliced
- 1 tsp olive oil
- pinch of salt and pepper
Garlicky Sautéed Kale
- 1 bunch kale, destemmed and roughly chopped
- 2 tsp olive oil
- 1 clove garlic, minced
- 1 tsp lemon juice
- pinch of salt and pepper
Hummus dressing
- 1 tbsp hummus
- 1 tbsp tahini
- 2 tbsp water
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tsp olive oil
- pinch salt
Instructions
Roasted Vegetables
- Spicy Potatoes & Chickpeas: Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.
- Roasted Carrots: In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.
- Zucchini: Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.
- Roasting:Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender and chickpeas are crisp.
Garlicky Sautéed Kale
- Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with 1 tsp lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.
Hummus dressing
- Combine all ingredients (in a blender or using a whisk.) Thin with water if necessary. Taste and adjust seasoning.
Serving:
- Divide kale between 2 bowls. Top each bowl with 1/2 of the roasted potatoes, 1/2 of the carrots, and 1/2 of the zucchini. Top with 1/2 of the chickpeas and a drizzle of hummus dressing.