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

Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts combined with hearty lentils, chickpeas, quinoa, and rice create a vibrant, nutritious dish full of flavor. This cozy dinner is not only satisfying but also packed with protein and fiber, making it a wholesome choice for any night.

Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts and Lentils and Chickpeas and Quinoa and Rice
50 minutes
Difficulty: Medium
American
550 kcal

Ingredients

  • Sweet Potatoes - 300 grams, diced
  • Brussels Sprouts - 200 grams, halved
  • Olive Oil - 2 tablespoons
  • Garlic - 4 cloves, minced
  • Dried Thyme - 1 teaspoon
  • Dried Oregano - 1 teaspoon
  • Salt - 1 teaspoon
  • Black Pepper - 1/2 teaspoon
  • Cooked Lentils - 100 grams
  • Cooked Chickpeas - 100 grams
  • Quinoa - 50 grams, rinsed
  • Rice - 50 grams, rinsed
  • Vegetable Broth - 400 ml
  • Fresh Parsley - 2 tablespoons, chopped for garnish

Steps

  1. Preheat the oven to 200°C (400°F).
  2. In a large mixing bowl, combine the diced sweet potatoes and halved Brussels sprouts.
  3. Drizzle with olive oil, add minced garlic, thyme, oregano, salt, and black pepper, and toss to coat evenly.
  4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 25-30 minutes, or until tender and golden, stirring halfway through.
  6. Meanwhile, in a medium saucepan, combine the rinsed quinoa and rice with the vegetable broth.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the grains are cooked and liquid is absorbed.
  8. Once the vegetables are done roasting, remove them from the oven and gently fold in the cooked lentils and chickpeas.
  9. Serve the roasted mixture over the quinoa and rice, and garnish with fresh parsley.

Nutrition

  • Calories: 550
  • Protein: 20 g
  • Carbs: 90 g
  • Fiber: 18 g
  • Sugar: 10 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8.5 g
  • Water: 0.5 L

Health Benefits

  • Rich in vitamins A and C from sweet potatoes and Brussels sprouts.
  • High in protein and fiber from lentils and chickpeas, promoting satiety and digestive health.

Tags

AmericanKosherDinner