2 carrots, peeled
1/4 green cabbage
1/2 sweet potato
1 red onion
1 pack tofu, cut into cubes
1 cup cooked chickpeas
3 tbsp olive oil
Salt and pepper to taste
1 tbsp garlic powder
Arugula or other greens to serve
So yesterday you saw how in 10 minutes I prepare myself a healthy colorful dinner that was easily enough for 2 days.
I literally just grabbed what I had in my fridge, and I'm sure that you can do that too.
Roasted vegetables are a wonderful way to enjoy a wide variety of colors in your diet. Especially in the wintertime.
And of course, once everything is drizzled with tahini, and Sriracha, life becomes really happy.
1). Preheat oven to 375 F. On roast (or 420 on bake).
2). Prepare a baking sheet lined with parchment paper.
3). Cut all the vegetables to your desired shape, I cut mine into sticks.
4). Arrange on the baking sheet, sprinkle salt and pepper, garlic powder, and bake/roast for 35-45 minutes until golden brown.
5). Arrange some greens on your plate, add the roasted vegetables, tofu, and chickpeas. Drizzle with tahini and Sriracha and enjoy!
Note: If you don't like your chickpeas too dry, add them 15-20 minutes before serving.
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