Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts and Lentils and Chickpeas and Quinoa

Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts combined with protein-packed lentils, chickpeas, and quinoa create a wholesome, vibrant dish bursting with flavor. This kosher-friendly meal is perfect for a nutritious dinner that satisfies both the palate and the body.

Ingredients

• Sweet Potatoes - 300 grams, diced
• Brussels Sprouts - 200 grams, halved
• Cooked Lentils - 100 grams
• Chickpeas - 100 grams, drained and rinsed
• Quinoa - 100 grams, rinsed
• Olive Oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Fresh Rosemary - 1 teaspoon, chopped
• Fresh Thyme - 1 teaspoon, chopped
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Vegetable Broth - 250 ml
• Lemon Juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced sweet potatoes, halved Brussels sprouts, minced garlic, olive oil, rosemary, thyme, salt, and pepper, and toss to coat.
3. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. While the vegetables roast, cook quinoa according to package instructions using vegetable broth instead of water for added flavor.
5. In a medium saucepan, combine cooked lentils and chickpeas with a splash of lemon juice and heat over low until warm.
6. Once the vegetables are finished roasting, combine them in a large bowl with the cooked quinoa, lentils, and chickpeas, and toss gently to mix.
7. Serve warm, drizzling with additional lemon juice if desired.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 100 g
• Fiber: 18 g
• Sugar: 10 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes and Brussels sprouts.
• Packed with plant-based protein and fiber from lentils and chickpeas.

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