Roasted Vegetables and Chickpea with Coconut Rice
Ingredients
- carrots
- zucchini
- broccoli
- red or orange bell pepper
- chickpeas
- low fat coconut milk
- jasmine rice
- coconut oil
- everything but the bagel seasoning
- salt and pepper
- paprika
- garlic powder
Spicy avocado cashew cream
- 1 cup cashews
- 1/2 cup water
- juice of 1/4 lemon
- 1 avocado
- 1 tablespoon hot sauce of choice
- salt
Preparation
Chop and wash the vegetables, place them on a baking sheet, coat with oil and seasoning except paprika, and bake for 25-30 minutes at 425°F.
Cook jasmine rice by substituting coconut milk for water and adding 1/2 cup water, following the package instructions, which takes about 15-20 minutes.
In the last 10 minutes of baking, add chickpeas to a frying pan with coconut oil, salt, and paprika, and fry until crispy.
Serve everything together topped with spicy avocado cashew cream.
Blend the ingredients for the spicy avocado cashew cream until smooth.
