Roasted autumn vegetables with arugula, chickpea and fruit salad

Ingredients

• 1 Medium sweet potato (Cut into cubes or medium-sized pieces; for roasting)
• 1 Red bell pepper (Cut into cubes or medium-sized pieces; for roasting)
• 0.25 Hokkaido squash (Cut into cubes or medium-sized pieces; for roasting)
• 8 Cherry tomatoes (For roasting)
• 5 Broccoli florets (The source indicates 4 to 6 florets; use 4 to 6 depending on size)
• 1 Red onion (Cut into cubes or medium-sized pieces; for roasting)
• 1 Carrot (Cut into cubes or medium-sized pieces; for roasting)
• 0.25 Fennel bulb (Cut into cubes or medium-sized pieces; for roasting)
• 3 tbsp Olive oil (For coating the vegetables)
• Garlic powder (The quantity is ambiguous in the OCR text; the source indicates a dessert-spoon measure)
• 1 dessert spoon Dried thyme (For seasoning the vegetables)
• 1 tbsp Maple syrup (For seasoning the vegetables)
• Sea salt (The source indicates 1 level teaspoon; the quantity is partially illegible in the OCR)
• Arugula leaves (1 to 2 handfuls for the salad and to serve)
• 4.5 tbsp Cooked chickpeas (To serve alongside; the source indicates 4.5 tablespoons on the plate)
• 0.5 Ripe avocado (For the salad)
• 1 Kiwi (Sliced)

Steps

1. 1

   Cut the sweet potato, red bell pepper, Hokkaido squash, cherry tomatoes, broccoli florets, red onion, carrot and fennel bulb into cubes or medium-sized pieces.

2. 2

   Arrange all the vegetables on a baking tray lined with parchment paper.

3. 3

   Add the olive oil, garlic powder, dried thyme, maple syrup and sea salt. Toss the vegetables well to distribute the seasonings.

4. 4

   Place the tray in the oven for about 30 minutes. The cooking time may vary depending on the oven.

5. 5

   Prepare the side salad with 1 to 2 handfuls of arugula leaves, the cooked chickpeas, half a ripe avocado and the sliced kiwi.

6. 6

   Arrange the arugula, about 4.5 tbsp of cooked chickpeas, half a ripe avocado and the sliced kiwi on the plate, serving them with the roasted vegetables.

7. 7

   If preferred, toss the salad and roasted vegetables together; the source indicates that the dressing from the vegetables will make the salad more delicious.

Notes

The publication does not specify the oven temperature. The quantity of garlic powder and the exact amount of salt are partially illegible in the OCR. The recipe was created for the autumn Revitalizar 5 program.

Nutrition per serving

• main course
• vegetarian
• roasted
• meat-free
• legumes
• salad
• autumn
• healthy meal