Roasted Veggies
Potatoes
42 oz potatoes (leave the skin on)
2 lemon zest
2 tsp dry thyme
2 tsp dry oregano
2 tsp onion flakes
0.5 tsp sea salt flakes (divided)
1 tbsp olive oil
Other Vegetables
2 tsp harissa powder
4 tsp maple syrup
2 tsp ground cumin
2 cup chickpeas (cooked)
2 broccoli (head chopped into florets)
1 red onion, sliced into 1/8
salt and pepper to taste
Tzatziki
1 cup small tomatoes (chopped in half )
Prepare the roasted veggies: Preheat the oven to 425°F.
Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape.
In a large bowl, mix together the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, plus 1½ teaspoons (8 ml) of the olive oil. Ensure the potatoes are well coated. Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.
In the same large mixing bowl, combine the harissa, maple syrup, cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas, onion and broccoli florets, mixing well to coat them thoroughly.
Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.
To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes. Enjoy!
Cooking time: All ovens are a bit different. Make sure the chickpeas are slightly crispy and the potatoes golden before removing from the oven.
Almonds: You can skip the almond roasting step and use pre-roasted almonds.
Calories: 500 per serving