Roasted Chickpeas and Veggies with Red Pepper Sauce
Ingredients
- 1 can chickpeas
- 1/4 chopped red onion
- Asparagus, chopped
- Brussels sprouts, sliced
- 2 teaspoons olive oil or to preference
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon red pepper
Red pepper sauce
- 3 red bell peppers, sliced
- 1/2 yellow onion, roughly chopped
- 1 head of garlic, end cut off
- Drizzle of olive oil, optional
- 1/4 cup hemp hearts
- 2 tablespoons nutritional yeast
- 1 teaspoon miso paste
- Juice of one lemon
- 1/4 teaspoon salt or to taste
- Water, to thin
Preparation
Preheat oven to 400F.
Combine all sheet pan ingredients on a lined sheet pan and toss to coat, then spread out to ensure no ingredients overlap.
Place in oven and bake for 15-20 minutes or until veggies have browned.
Sauce
Coat the sauce vegetables with olive oil if preferred and place in the oven at 400F for 15 minutes or until garlic is cooked.
Transfer peppers and onions to a high-speed blender and squeeze out the garlic cloves.
Add hemp hearts, nutritional yeast, miso paste, lemon juice, and salt, then blend on high until smooth.
Add small amounts of water gradually until desired consistency is reached.
Notes
This dish is enjoyed with rice and the prepared sauce.
The sauce can be refrigerated for up to 7 days.
