Serves 6

Ingredients:

Prep time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

  • 1 – 2 tablespoons olive oil
  • 1 large sweet potato, cut into 3/4″ cubes
  • 2 large carrots, sliced
  • 1 1/2 cups brussles sprouts, halved or quartered
  • 1 1/2 cups broccoli florets
  • 1/2 large red onion, sliced
  • 6 serrano chilis, sliced in half and de-seeded
  • 1 can (15 oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
  • 1 – 2 lemons, cut into six pieces
  • mineral salt & fresh cracked pepper, to taste
  • To Serve:

  • 2 cups cooked quinoa
  • 5 oz. spinach
  • 1 – 2 avocados
  • big dollop of hummus
  • red pepper flakes, to garnish
  • hemp hearts, to garnish

Directions:

  1. Preheat Cobb to 200° Degrees (You can check temperature with the Cobb thermometer)
  2. Prepare Vegetables:

  3. Remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the size.
  4. Roast:

  5. Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet that fits the Cobb.
  6. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 – 45 minutes, stirring halfway through.
  7. Vegetables should be slightly browned on the edges and fork tender. Remove from Cobb and let cool a few minutes.
  8. Serve:

  9. In individual bowls, serve vegetables with 1/3 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus.
  10. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.
  11. Cooking quinoa:

  12. In a medium size pot, that fits the Cobb, bring 1 3/4 cup water + 1 cup quinoa to a boil, cover, reduce heat to low and simmer for 15 minutes.
  13. Once done, turn off heat, remove cover, fluff with fork and let set 10 – 15 minutes.
  14. Perfect quinoa every time! Makes about 3 cups.
  15. Feel free to add a little seasoning to the quinoa before cooking like garlic powder, thyme, garlic salt, mineral salt, lemon pepper, everyday seasoning, etc.

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