Roasted Vegetable Bowl

With Spiced Maple Chickpeas and Feta

30 min

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Contains: Milk, Mustard, Sulphites, and Tree Nuts.

May Contain: Barley, Egg, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Triticale, and Wheat.

What We'll Send

Walnuts
Italian Parsley
Jalapeno
Red Wine Vinegar
Fresh Oregano
Canned Chickpeas
Feta
Maple Syrup
Cilantro
Garlic
Red Onion Diced 1"
Orange Sweet Potato Diced 1"
Red Bell Pepper
Broccoli
Cremini Mushroom
Spice Blend
Ground Fennel Seed, Ground Sumac, Dried Mustard
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 921
Fat 61g
Protein 24g
Carbohydrates 94g

Cooking Directions

0

Tip: Chop the herbs in Step 2 very finely. This will make the herb dresssing more flavourful.

1

Cook Roasted Vegetables
- Turn oven on to 425°F. Line a baking sheet with foil.
- Wash bell pepper, broccoli, jalapeno, Italian parsley, cilantro, oregano, and mushrooms.
- Cut bell pepper in half, and remove stem and seeds. Cut into 1 inch strips.
- If mushrooms are larger than 1 1/2 inches in diameter, cut in half. Otherwise, leave them whole.
- Place bell peppers, sweet potato, and mushrooms onto baking sheet.
- Toss in 2 tbsp. olive oil and season to taste with salt and pepper.
- Place in oven and set a timer for 15 minutes.

2

Finish Prepping Ingredients
- Pick and chop parsely, cilantro, and oregano leaves very finely.
- Cut jalapeno, remove stem and seeds, and mince.
- Rinse and drain chickpeas in a fine mesh sieve.
- Roughly chop walnuts.

3

Prepare Herb Dressing
- In a small bowl, add all herbs with jalapeno to taste.
- Add red wine vinegar with 1/4 cup olive oil and half of the garlic.
-Season to taste with salt and pepper.

4

Cook Maple Glazed Chickpeas
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Add onions and cook for 1-2 minutes, or until beginning to soften and turn golden.
- Add chickpeas and cook 4-5 minutes, tossing occasionally until golden.
- Add spice blend, remaining garlic, and more jalapeno to taste if desired. Cook for 1-2 minutes.
- Add maple syrup to taste with 2 tbsp. of the herb dressing. Cook for 1 minute.
- Season to taste with salt and pepper.
- Mix in half of the walnuts.
- Turn heat to low to keep warm.

5

Finish Vegetables
- When timer from Step 1 goes off, turn over vegetables and add broccoli to baking sheet.
- Turn broiler on to 450°F. Cook for another 5-8 minutes, or until all vegetables are golden and tender.
- Monitor closely to prevent burning.

6

Serve
- Divide roasted vegetables into one side of large serving bowls.
- Add maple glazed chickpeas on the other side.
- Drizzle herb dressing over vegetables.
- Crumble feta on top of chickpeas and sprinkle remaining walnuts over everything.
- Enjoy!

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