This sheet-pan dish from Jackie Sobon’s cookbook Vegan Yack Assault’s Plant-Primarily based Meal Prep requires little preparation and is filled with satiating diet.
What you want:
For the chickpeas:
2 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup diced yellow onion
2 teaspoons sunflower oil
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
For the potatoes:
1 pound Yukon Gold potatoes, minimize into wedges
2 teaspoons sunflower oil
2 teaspoons lemon pepper
½ teaspoon paprika
¼ teaspoon salt
12 ounces Brussels sprouts, shaved
For the dressing:
½ cup vegan bitter cream
2 tablespoons water
1 tablespoon minced chives
2 teaspoons lemon juice
¼ teaspoon dried dill
¼ teaspoon salt
For garnish:
4 lemon wedges
What you do:
- For the chickpeas, preheat oven to 400 levels and line two baking sheets with parchment paper. In a big bowl, mix chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing till evenly coated. Unfold combination out on one baking sheet.
- For the potatoes, in a big bowl, mix potatoes, oil, lemon pepper, paprika, and salt, tossing till evenly coated. Unfold wedges out on different baking sheet in a single layer.
- Place each baking sheets in oven and roast 20 minutes. Flip potatoes and transfer chickpeas to 1 facet of baking sheet. Unfold Brussels sprouts subsequent to chickpeas. Put sheets again in oven on reverse racks and roast for one more 20 minutes.
- For the dressing, whisk collectively bitter cream, water, chives, lemon juice, dried dill, and salt. Refrigerate sauce till able to serve. To serve, divide chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with bitter cream sauce simply earlier than serving. Sauce and dishes could be saved individually in fridge for as much as 7 days.
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