Savory Sweet Potato and Vegetable Casserole with Chickpeas and Lentils

This Savory Sweet Potato and Vegetable Casserole is a hearty and nutritious dish, combining roasted sweet potatoes, colorful vegetables, chickpeas, and lentils baked to perfection. It's a comforting meal that's both delicious and packed with plant-based protein, ideal for a cozy dinner.

Ingredients

• Sweet potato - 300 grams, peeled and diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Chickpeas - 1 cup, cooked or canned (rinsed and drained)
• Lentils - 1/2 cup, cooked
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 1/2 cup
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• 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 potato, red bell pepper, zucchini, carrot, chickpeas, lentils, onion, and garlic.
3. Drizzle the olive oil over the vegetable mixture and sprinkle with cumin, paprika, salt, and black pepper. Toss everything together until evenly coated.
4. Transfer the mixture to a baking dish and pour the vegetable broth over the top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the sweet potatoes are tender and slightly caramelized.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Garnish with fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in fiber which aids digestion.
• High in plant-based protein, beneficial for muscle repair and overall health.

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