Description
When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you'd like.
Ingredients
- 2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
- 1 small head cauliflower, broken into florets (about 3 cups)
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh cilantro or parsley
Directions
- Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
- Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
