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

This Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts dish is a delightful medley of flavors and textures, combining the sweetness of roasted vegetables with the heartiness of lentils, chickpeas, and quinoa. It offers a nutritious and satisfying meal that is perfect for a kosher American dinner.

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

Ingredients

  • Sweet potatoes - 2 medium (about 400g)
  • Brussels sprouts - 200g, halved
  • Cooked lentils - 1 cup (about 200g)
  • Canned chickpeas - 1 cup (about 240g), drained and rinsed
  • Quinoa - 1/2 cup (about 90g), rinsed
  • Brown rice - 1/2 cup (about 90g), rinsed
  • Olive oil - 3 tablespoons
  • Garlic - 4 cloves, minced
  • Dried thyme - 1 teaspoon
  • Dried rosemary - 1 teaspoon
  • Salt - 1 teaspoon
  • Black pepper - 1/2 teaspoon
  • Water - 2 cups

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Peel and dice the sweet potatoes into 1-inch cubes and place them in a large mixing bowl.
  3. Add the halved Brussels sprouts to the bowl with the sweet potatoes.
  4. In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
  5. Pour the herb mixture over the sweet potatoes and Brussels sprouts, tossing to coat evenly.
  6. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
  7. While the vegetables are roasting, bring 2 cups of water to a boil in a medium saucepan.
  8. Add the quinoa and brown rice to the boiling water, reduce heat to low, cover, and simmer for 15-20 minutes until the grains are cooked and water is absorbed.
  9. Once the grains are cooked, fluff with a fork and stir in the cooked lentils and chickpeas.
  10. Remove the roasted vegetables from the oven and gently fold them into the quinoa, rice, lentils, and chickpeas mixture.
  11. Serve warm, garnished with additional herbs if desired.

Nutrition

  • Calories: 550
  • Protein: 20 g
  • Carbs: 100 g
  • Fiber: 18 g
  • Sugar: 10 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Water: 0.5 L

Health Benefits

  • Rich in dietary fiber, promoting digestive health.
  • High in antioxidants and vitamins, supporting overall wellness.

Tags

AmericanKosherDinner