Roasted Veg + Chickpeas + Rice

Simple, filling + quite delicious!

Ingredients

• 3 cups brussels sprouts, cut into quarters

• 1 large sweet potato, cut into 1/2” cubes

• 1 large red onion, cut into bitesize pieces (not chopped)

• 1 can chickpeas, drained and dried

• 2/3 cup chopped walnuts, roasted in a 350 oven for 10 min

• Drizzle of olive oil

• Salt to taste

• 3 cups cooked brown basmati rice (substitute any grain or orzo)

• 1/2 cup chopped fresh parsley

• 1/3 cup dried cranberries

Dressing:

• 1/4 cup olive oil

• 1 Tbs maple syrup

• 1/2 tsp crushed red pepper

• 1 1/2 tsps Italian spice or 1/2 tsp of each dried oregano, basil, taragon or thyme

• Salt + pepper, to taste

• Optional: Juice of 1 lemon or drizzle of balsamic vinegar

Instructions

• Preheat oven to 425º

• Mix brussels sprouts, sweet potato, onion with drizzle of olive oil and salt and spread out onto a parchment-lined baking tray

• Mix chickpeas in the same bowl with a dash of olive oil and spread onto another baking tray

• Bake both for about 20-25 min

• Blend the dressing ingredients and combine with the vegetables and chickpeas while they are still warm and add the rice, parsley and cranberries

• Serve warm sprinkled with walnuts or at room temperature

Notes

• Serves 6-8

Adapted from and thanks to cookingforpeanuts for the recipe