Description
A delicious roasted vegetable and chickpea bowl with pineapple and spices.
Ingredients
Scale
- 1 medium Red Bell Pepper (chopped)
- 1 medium Zucchini (sliced)
- 1 medium Red Onion (chopped)
- 2 cups Cauliflower Florets
- 1 can Chickpeas (drained and rinsed)
- 1 cup Pineapple (diced)
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 cup Fresh Cilantro (chopped)
- 1 lime Lime (cut into wedges)
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the red bell pepper, zucchini, red onion, cauliflower, and chickpeas.
- Drizzle olive oil over the vegetables and chickpeas, then sprinkle with cumin, paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- In the last 5 minutes of roasting, add the diced pineapple to the baking sheet and continue roasting.
- Remove from the oven and let cool slightly. Serve in bowls, garnished with fresh cilantro and lime wedges.
Notes
- For a spicier version, add red pepper flakes to taste.
- This dish pairs well with quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg