Description
An easy veggie tray bake perfect with any protein or as a meal itself!
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 sweet potatoes, peeled and quartered
- 1 can chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 3/4 tsp of the following: smoked paprika, garlic powder, onion powder, and sea salt (divided)
- Black pepper, to taste
- Cayenne, to taste
Instructions
- Preheat oven to 450°F and line a large baking sheet with parchment paper.
- Wash and prepare the sweet potatoes and cauliflower. While preparing them, allow the chickpeas to drain.
- In a large bowl, toss the cauliflower florets with 1 + 1/2 tbsp olive oil, then stir in 1/4 tsp of the following: smoked paprika, garlic powder, onion powder, and sea salt, plus a few cracks of black pepper and a dash of cayenne. Stir until well-combined, then transfer to the bottom half of the baking sheet.
- Now add the the sweet potato pieces to the bowl, and toss with 1 tbsp olive and 1/4 tsp of the following: smoked paprika, garlic powder, onion powder, and sea salt, plus a few cracks of black pepper and a dash of cayenne. Stir until well-combined, then transfer to half of the top of the baking sheet (see photo).
- Pat the chickpeas dry with a clean dish towel or a paper towel. Add the chickpeas to the bowl and toss with 1/2 tbsp olive and 1/4 tsp of the following: smoked paprika, garlic powder, onion powder, and sea salt, plus a few cracks of black pepper and a dash of cayenne. Stir until well-combined, then transfer to the remaining section of the baking sheet.
- Bake for 30 minutes, tossing once and rotating the pan halfway through.
Notes
*Note, since some of the seasonings get left behind in the bowl, I like to sprinkle each of the seasoning over the top of all of the veggies before putting in the oven.