Ingredients
- 1 medium acorn squash sliced into 1cm thick slices with seeds removed
- 1 medium red onion cut into 1cm thick slices
- 3 medium carrots sliced into 1cm slices lengthwise
- 1 can chickpeas drained and rinsed
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) harissa
- 1 tbsp (15 ml) garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup uncooked quinoa rinsed, and cooked in water
Lemon Yogurt Sauce
- 1/2 cup plain yogurt
- 3 tbsp (45 ml) lemon juice
- zest 1 lemon
- 1/4 cup fresh dill optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine acorn squash, red onion, carrots, yellow bell pepper, and chickpeas. Drizzle with olive oil, harissa, garlic powder, salt, and black pepper. Toss to coat evenly.
- Transfer the coated chickpeas and vegetables to a large sheet and spread them out evenly.
- Roast in the preheated oven for 15-17 minutes, or until the vegetables are tender and slightly caramelized. For more even roasting, consider tossing the vegetables once halfway through.
- In the meantime, prepare the lemon yogurt sauce by mixing garlic powder, plain yogurt, lemon juice, and lemon zest in a small bowl. Set aside.
- Once the vegetables and chickpeas are roasted, transfer them to a serving platter and top with a squeeze of lemon juice along with a garnish of fresh dill (optional).
- Serve over cooked quinoa.
Nutrition Facts
Harissa Chickpea and Roasted Veggie Sheet Pan Meal
Calories
413
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Carbohydrates
77
g
26
%
Fibre
15
g
63
%
Sugars
14
g
16
%
Protein
15
g
30
%
Sodium
721
mg
31
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: Remember to ensure that the vegetables are cut into similar sizes for even cooking and to avoid overcrowding the pan. Once completed, this flavorful and nutritious sheet pan meal is ready to be enjoyed!
Recipe provided by Cindy Bekkedam, RD
