Mediterranean Roasted Vegetables
Servings 4
Calories 523kcal
Cost $10
Ingredients
Roasted vegetables
- 1 lb 450 g broccoli, cut into small florets
- 1 lb 450 g cauliflower, cut into small florets
- 2 medium potatoes ~400 g, peeled and diced into 1-inch / 2.5 cm pieces
- 1 red bell pepper sliced
- 1 red onion sliced
- 2 cans 15 oz / 400 g each chickpeas, drained, rinsed, patted dry
Spice mix
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp chili flakes optional
- 1 tsp sea salt
- 1/2 tsp black pepper
To serve
- 1 1/2 cups ~400 g hummus or thick vegan yogurt
- 1/2 cup fresh parsley finely chopped
- 3 tbsp chili crisp
Instructions
- Par-boil. Boil the broccoli, cauliflower, and potatoes in salted water for 4 to 5 minutes until just fork-tender. Drain well.
- Combine and season. Toss the par-boiled vegetables, bell pepper, red onion, and chickpeas with olive oil and the spice mix.
- Air fry or roast. Air fryer: 400°F (200°C) for 15 to 18 minutes. Single layer is ideal, but if your basket is small you can pile it up and stir every few minutes. Oven: 425°F (220°C) for 25 to 30 minutes on a sheet pan, tossing once halfway.
- Build the plate. Spread hummus on a plate, pile the hot vegetables on top, scatter with parsley, drizzle with chili crisp.
Notes
- Par-boiling is the trick. Don't skip it.
- Dry the chickpeas. Wet chickpeas won't crisp.
- Storage: 4 days in the fridge, hummus stored separately. Reheat in air fryer at 350°F (180°C) for 3 to 5 minutes.
Nutrition
Calories: 523kcal | Carbohydrates: 52g | Protein: 16g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Sodium: 1022mg | Potassium: 1553mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2760IU | Vitamin C: 227mg | Calcium: 163mg | Iron: 6mg