Spring Roasted Veggie Dish
Serves 420 mins prep35 mins cook
A delightful spring recipe with roasted sweet potatoes, asparagus, and crispy onion chickpeas, all topped with whipped avocado and fresh mint. An excellent choice for vegetable lovers seeking a flavorful and healthy meal.
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What you need
Instructions
1: Preheat the oven to 425°F. Line two sheet pans with parchment paper and set aside. 2: Add the sweet potato and leeks to a sheet pan, drizzle with 1 1/2 tbsp of the olive oil, oregano, salt, and pepper. Toss to combine. Place in the oven for 15 minutes. 3: While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a bowl with the olive oil, salt, pepper, and onion granules. Toss to combine. Place on a sheet pan, spread out, and roast for 15-18 minutes, until browned. 4: Remove the sweet potatoes and leeks from the oven, add the asparagus and remaining 1/2 tbsp olive oil plus a pinch of salt. Gently toss and place back in the oven for another 15-17 minutes until veggies are fully cooked. 5: While the veggies roast, make the whipped avocado. Add the avocado, sour cream, lemon juice, basil, salt, and pepper to a blender or food processor. Process until smooth. Set aside. 6: Spread the avocado whip onto a plate, top with the arugula, sweet potato and asparagus mix, chickpeas, ricotta salada, pistachios, and mint. Drizzle with honey if using.View original recipe