This colorful dish, developed by a nutritionist, is perfect for a quick, nourishing, and satisfying meal. It features legumes, flavorful roasted vegetables, and a creamy hummus sauce for a simple yet satisfying combination. It's ideal for incorporating more plant-based foods into your diet while supporting your protein intake with the addition of dairy. For more inspiration, discover how to get plenty of protein on a vegetarian diet.
This recipe provides 5 mg of iron per serving, thanks in part to the edamame beans.
Preparation
15
min
Cooking
35
min
Servings
4
Nutrition Facts (per serving)
Calories
445
Fat
16
Carbohydrates
50
Fibre
14
Protein
26
Sodium
470
Ingredients
Base
- 500 ml (2 cups) shelled edamame (soybeans)
- 375 ml (1 ½ cups) chickpeas, rinsed and drained
- 2 medium sweet potatoes, cut into cubes
- 310 ml (1 ¼ cups) Brussels sprouts, halved (or broccoli, cut into florets)
- Olive oil spray
- 5 ml (1 tsp) garlic powder (or onion powder)
- 5 ml (1 tsp) paprika
- Pepper and salt, to taste
Sauce
- 180 ml (¾ cup) store-bought or homemade hummus
- 125 ml (½ cup) plain Greek yogurt 0% M.F.
- 30 ml (2 tbsp) lemon juice
Topping
- 1 L (4 cups) arugula
- 60 ml (¼ cup) pickled red onion, thinly sliced
- 75 ml (⅓ cup) crumbled feta cheese
Preparation
- Preheat the oven to 400°F (200°C).
- Place the edamame, chickpeas, sweet potatoes, and Brussels sprouts on a baking sheet lined with parchment paper.
- Spray with olive oil and sprinkle with garlic powder (or onion powder) and paprika. Season with pepper and salt.
- Bake for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Meanwhile, in a small bowl, mix the hummus, Greek yogurt, and lemon juice. Set aside.
- Divide the arugula among four bowls. Add the edamame, chickpeas, sweet potatoes, and roasted Brussels sprouts.
- Top with sauce, pickled red onion, and feta cheese.
Notes
Keeps for 4 days in the refrigerator in an airtight container. Freezes for 3 months (without the hummus base and toppings).
