Ranch Cauliflower & Sweets with Honey-Mustard Chickpeas
1 serving
🥦
600 g
Cauliflower
🍠
400 g
Sweet Potatoes
🌶️
1
Red Bell Pepper
🫒
60 ml
Olive Oil
30 g
Ranch Seasoning
🥬
130 g
Kale
🥫
430 g
Chickpeas
🍯
23 ml
Honey
15 ml
Mustard
🧂
2.5 g
Salt
1 g
Dried Oregano
🌻
9 g
Sunflower Seeds
60 ml
Tahini
💧
30 ml
Water
🍋
30 ml
Lime Juice
1.5 g
Cumin
🧄
3 g
Garlic
🧂
0.5 g
Pepper
Preparation Steps
Step 1/5
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Step 2/5
On a second sheet pan, add the sweet potatoes, cauliflower, and bell pepper. Add the olive oil and ranch seasoning and toss to coat. Roast for 35-45 minutes, until charred and tender.
Step 3/5
Prep the chickpeas. Add the chickpeas to a bowl with the olive oil, honey, mustard and salt. Toss to coat. Add them to the lined sheet pan, add the oregano and toss. Roast for 20-25 minutes, until the liquid is cooked away and they are slightly browned.
Step 4/5
When the veggies are done, remove them from the oven, add the kale and toss.
Step 5/5
Place the veggies onto a plate, top with the chickpeas, sunflower seeds and tahini sauce (if using).
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
45 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
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Original Creator
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Origin
Cuisine
American
Geographic
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Various
Aspect
Texture
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Other
Price
Low
Recommended Preservation
fridge
Preservation Infos