Ingredients:
– 1 sweet potato, cubed
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 can (400g) chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp paprika
– Salt and pepper to taste
For the Maple Dijon Cream Sauce:
– 1/4 cup Greek yogurt
– 1 tbsp Dijon mustard
– 1 tbsp maple syrup
– 1 tbsp lemon juice
– Salt to taste
Directions:
1. Preheat the oven to 400°F (200°C). Toss the sweet potato, red bell pepper, zucchini, and chickpeas with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, maple syrup, lemon juice, and salt.
3. Assemble the roasted veggies and chickpeas in bowls, and drizzle with the maple Dijon cream sauce. Serve immediately.
Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Calories: 350 | Servings: 4