rainbow plate with roasted chickpeas
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

An easy, delicious way to "eat all the colors," this rainbow plate combines roasted veggies with raw kale to give you all the nutrients and is dressed with a tangy garlic tahini sauce.

Course: Entree, Main Course
Servings: 2 people
Author: Andrea Anderson
Ingredients
For the Rainbow Plate
  • 1-2 red pepper, cut in strips
  • 2 large sweet potato, cubed
  • 2 15-oz can chickpeas
  • kale, rinsed and chopped
  • 1 medium eggplant, diced
  • 2 tsp avocado oil
  • 1/8 tsp turmeric
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • freshly ground pepper
For the Citrus Garlic-Tahini Dressing
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/4 cup unsweetened almond milk
  • 1/4 cup tahini
  • 1/4 tsp salt
  • 1 garlic clove
  • 1/2 tsp nutritional yeast
Instructions
For the veggies:
  1. Preheat the oven to 375 as you prepare the veggies. Add sweet potato and eggplant cubes to a baking sheet lined with parchment paper. Sprinkle with salt and pepper if desired.

  2. Meanwhile, prepare the chickpeas by combining them in a bowl with the seasonings and toss to coat well. Spread on a baking sheet.

  3. When the sweet potatoes have cooked for 15 minutes, remove from oven and rotate for even cooking. Add the eggplant and red peppers to the baking sheet, sprinkle with salt and pepper if desired and return to the oven for another 25-30 minutes or until all the veggies are tender and roasted.

  4. At the same time, add the pan of chickpeas to a different rack in the oven and roast for 20-25 minutes or until they are slightly crispy. It's helpful to stir them a couple times during baking for even crisping.

For the dressing:
  1. While the veggies are roasting, mix all the dressing ingredients in a blender or small food processor, blending until thoroughly combined. Dressing can be stored in an air tight jar in the fridge for one week.

To assemble the rainbow plate:
  1. Add veggies and chickpeas in rainbow order to each plate, using as much kale as desired. Drizzle dressing over each serving.