Vegan Richa's Everyday Kitchen by Richa Hingle

Author:Richa Hingle
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2017-09-12T17:14:14+00:00

Chickpeas: Preheat the oven to 400°F (200°C). Line a 9 x 9-inch (23 x 23cm) or larger baking dish with parchment paper. Combine the chickpeas, smoked paprika, cayenne, salt, oregano, and barbecue sauce in the dish and toss to coat the chickpeas. Spread out the chickpeas evenly so that there is only 1 or 2 layers of chickpeas. Spray oil on top, if desired.

Nacho Seasoning: Combine the nutritional yeast, sweet paprika, onion powder, garlic powder, cayenne, salt, kala namak, parsley, and pepper in a small bowl.

Vegetables: In a large bowl, combine the sweet potatoes, green beans, and oil. Toss the vegetables to coat them evenly. Add the nacho seasoning and toss to coat. Spread the vegetables on a large baking sheet lined with parchment paper. Salt the vegetables lightly.

Bake the vegetables and chickpeas for 20 minutes. Stir the vegetables and chickpeas and bake for another 8 to 10 minutes, or until the vegetables are cooked to your preference.

Assemble the bowls by layering the baby greens, a generous serving of the chickpeas and roasted vegetables, and cucumber. Drizzle each serving with the ranch dressing or barbecue sauce (or both). Top the bowls with the pepitas and serve. Variations: Use black beans or 21 ounces (596g) cubed tofu instead of the chickpeas. Use broccolini or Brussels sprouts instead of the green beans or cauliflower.

Notes: Paprika can be mild to hot, depending on the type and brand. This might determine the extra heat or lack thereof in the seasoning. Taste the seasoning with a tortilla chip and adjust before using it on the vegetables. To make nut-free, use the Nut-Free Ranch Dressing.

Per serving: Calories 531, Total Fat 20g, Saturated Fat 3g, Sodium 180mg, Total Carbs 62g, Fiber 16g, Sugars 13g, Protein 22g

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