Roasted Vegetable Bowl

with Maple Glazed Chickpeas & Feta

Moderate | 30 min

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You'll be reaching for seconds of these sweet maple-glazed chickpeas, mingling with salty feta and a tender roasted vegetable medley of bell pepper, sweet potato, broccoli and mushrooms. A tangy red wine and herb dressing brings a perfect balance to this satiating and hearty bowl.
Contains: Milk, Sulphites

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Canned Chickpeas
Maple Syrup
2" Broccoli Florets
Orange Sweet Potato Diced 3/8"
Garlic
Cilantro
Italian Parsley
Feta
Cremini Mushroom
Red Bell Pepper
Red Wine Vinegar
Jalapeno
Spice Blend
Oregano, Ground Sumac, Coriander
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.

Nutritional Info Per Serving
Calories 954
Fat 54g
Protein 25g
Carbohydrates 96g

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, parsley, cilantro, and mushrooms.
  • Cut bell pepper in half, and remove stem and seeds. Cut into 1 inch strips.
  • If mushrooms are larger than 1 ½ inches in diameter, cut in half. Otherwise, leave them whole.
  • Place bell peppers, sweet potato, broccoli and mushrooms onto baking sheet.
  • Toss vegetables with 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 parsley and cilantro leaves very finely.
  • Cut jalapeno in half lengthwise, remove stem and seeds, and mince.
  • Wash hands with warm soapy water.
  • Drain and rinse chickpeas in a fine mesh sieve.
3

Prepare Herb Dressing

  • In a small bowl, combine parsley and cilantro 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 1 ½ cups of chickpeas and cook 4-5 minutes, tossing occasionally until golden.
  • Add spice blend, remaining garlic, and more jalapeno to taste. 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.
  • Turn heat to low to keep warm.
5

Finish Vegetables

  • When timer from Step 1 goes off, turn over vegetables.
  • Turn broiler on to 450°F leaving the baking sheet on the centre rack.
  • 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 remaining herb dressing over vegetables.
  • Crumble feta on top of chickpeas.
  • Enjoy!

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