This is a bowl of next-level vegetable goodness! Crispy spiced chickpeas and nuts, caramelized roasted veggies, salty olives, tangy blood orange, and creamy baba ganoush—it’s a wonderfully filling and delicious meal. Make extra and take some to work for a healthy and hearty lunch the next day. MORE: The Tastiest Mayo-Free Potato Salad You Can Make Prep Time: 30 minutesTotal Time: 1 hourServes 2 1 sm bunch baby carrots, ends trimmed 1 handful brussels sprouts, quartered ¼ sm head cauliflower, cut into bite-size pieces ½ Tbsp honey ¼ c thyme + more for garnish 2 tsp coconut oil ¼ c walnuts 1 can (14.5 oz) chickpeas, rinsed and drained 1 tsp ras el hanout spice mix ⅓ c mung beans, soaked in water 30 minutes, rinsed, and drained ¼ preserved lemon, finely chopped ¼ c raisins ½ c butter lettuce ¼ c green olives ½ blood orange, peeled and segmented Baba ghanouj and olive oil, for garnish
- Heat oven to 425°F.2. Place carrots, brussels sprouts, and cauliflower on baking sheet. Drizzle with honey, thyme, 1 tsp of the oil, and season with salt and pepper. Toss well and place in oven. Roast 30 minutes, stirring once halfway.3. Place walnuts on separate baking sheet. Place chickpeas on towel and pat dry. Transfer to tray with walnuts, drizzle with remaining oil, sprinkle with ras el hanout, and season with salt and pepper. Toss to coat and cook 25 minutes, stirring once halfway.4. Place mung beans in saucepan. Cover with water, bring to a boil, then cover and simmer 20 minutes. Once cooked, add preserved lemon and raisins. Season with salt and pepper.5. To serve, place chickpeas and walnuts in bowl with roasted vegetables, mung beans, lettuce, olives, orange, and lettuce. Garnish with baba ghanouj, thyme, and a drizzle of olive oil. NUTRITION (per serving) 620 cal, 23 g pro, 88 g carb, 25 g fiber, 28 g sugars, 23 g fat, 5 g sat fat, 1180 mg sodium
