Indian-Spiced Roasted Vegetables & Lentils
Prep Time: 15 Minutes
Total Time: 40 Minutes
Servings: 10
Cauliflower, potatoes, lentils, and chickpeas are tossed with oil, turmeric, cumin, coriander, salt, and garlic and roasted until tender.
Ingredients
Directions
Nutrition
Ingredients
Directions
- Preheat oven to 425°F (220⁰C).
- In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, and garlic. Stir well.
- In a large bowl, combine cauliflower, lentils, jalapeno, potato, and chickpeas.
- Pour oil and spice mixture over the vegetables and combine well to coat all of the vegetables.
- Pour mixture onto a foil-lined sheet tray.
- Bake for 15 minutes.
- Remove from oven and stir. Bake for another 10 minutes or until potatoes are cooked through and tender.
Chef’s note – you could swap in fresh faba beans for chickpeas if you have them on hand.
Nutritional Information
- Serving Size: ¾ cup (175 mL)
- Per serving:
- Calories 160
- Total Fat 6 g
- Saturated Fat 0.5 g
- Cholesterol 0 mg
- Carbohydrates 21 g
- Dietary Fibre 7 g
- Sugar 4 g
- Protein 7 g
- Sodium 810 mg
- Potassium 565 mg
- Folate 154 mcg
Other Recipes You May Like
