Having an all vegetable meal can have a huge impact on your health, on your budget and on the environment. You have probably seen the Meatless Monday movement on social media. I think it is a really great idea, but I am after wondering.. what else am I going to make besides spaghetti and red sauce.
This recipe for an all vegetable supper feels hearty and satisfying. It is flavorful and has lots of amazing textures. I was so proud of myself when I made this. And I loved it so much, I made it again a few days later.
It may make you totally hooked on having a meatless meal once a week and having it be a really special night where you eat really great food not just a night where you are focusing on going without something. Enjoy!!
Ingredients
VEGETABLES
1 large or two small sweet potatoes
1 head broccoli, chopped into large bite size pieces
2 Tbsp olive
Healthy pinch each salt and black pepper
optional: 1 tsp dried dill or 2 tsp fresh dill
optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)
CHICKPEAS
1 15-ounce can chickpeas, drained, rinsed, thoroughly dried
1 Tbsp olive oil
1 Tbsp curry spice
Healthy pinch sea salt
optional: pinch cayenne pepper or red pepper flake
GARLIC DILL SAUCE
1/3 cup hummus
3 large cloves garlic, minced
1 tsp dried or 2 tsp fresh dill
2 Tbsp lemon juice
Water to thin
Directions
Preheat oven to 375 degrees and line two baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, curry spice, and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper - toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it's not necessary. You'll know the broccoli is done when it's golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
