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Tossed Peanut-y Roasted Vegetable Bowls

This bowl, packed with tons of veggies plus protein from the chickpeas, is easy, filling, and good for you—and that’s hard to beat.

Serves 2-4

3 cups assorted winter vegetables, such as brussels sprouts, delicata squash, rainbow carrots, yams, celery root, red onion, and romanesco or cauliflower, cut into bite-sized pieces

1 can chickpeas, rinsed and drained

olive oil

fine sea salt

1 cup peanut sauce

3 scallions, sliced thin on bias

2 tablespoons black sesame seeds

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Place all the cut vegetables in a large bowl; toss with oil to lightly coat and a pinch of salt. Transfer the vegetables to the prepared baking sheet, and place in the oven. Roast until tender,
 20 to 30 minutes, and most of the vegetables are caramelized. Remove from the oven and transfer to a large bowl.

3. Add the chickpeas to the roasted vegetables and toss with enough peanut sauce to lightly coat. Taste; add more salt or dressing as needed. Spoon into individual bowls and top with scallions and sesame seeds to serve.

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