vegan laktosefrei insulinfriendly
Zutaten:
- 1 large sweet potato, cubed
- 2 tbsp olive oil
- 1 bag broccoli
- 15 oz can of chickpeas
- 1 red onion, diced
- 4 cups kale, chopped
- 1 tsp garlic powder
- 2 tsp coriander
- 2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
For the dressing
- 1 tbsp honey
- 1 lemon, juiced
- 1/4 cup tahini
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
Zubereitung
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- Preheat oven to 200 C
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Chop up your sweet potato and red onion, then add it to a prepared sheet pan along with about 2 to 3 cups of broccoli. Drain your can of chickpeas, then add that to the pan as well
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Pour 2 tbsp olive oil over all the chickpeas and veggies, then season with coriander, turmeric, cumin, garlic powder, salt, and pepper.
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Put in the oven for about 25 to 30 minutes until the sweet potatoes are cooked and everything looks a little crispy. It's the best when it has a good crunch.
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To make your dressing mix, 1 tbsp honey, the juice of 1 lemon, 1/4 cup tahini, 1 tbsp olive oil, 1 tbsp apple cider vinegar, 2 tbsp water, a sprinkle of salt, pepper, and garlic powder. Taste and adjust the salt as necessary.
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To each bowl, add a handful of chopped kale, a few scoops of the veggie chickpea mixture, top with a squeeze of fresh lemon juice and a drizzle of dressing! Enjoy!
Fertig!
Nährwerte:
|Zutat|Menge|kcal|Protein|KH|Fett|
|---|--:|--:|--:|--:|--:|
|Süßkartoffel|1 große (~300 g)|260|5 g|60 g|0 g|
|Olivenöl|2 EL|240|0 g|0 g|27 g|
|Brokkoli|~300 g|100|8 g|21 g|1 g|
|Kichererbsen|1 Dose, abgetropft (~255 g)|420|23 g|69 g|7 g|
|Rote Zwiebel|1 Stück (~150 g)|60|2 g|14 g|0 g|
|Grünkohl/Kale|4 Cups (~270 g)|130|11 g|24 g|2 g|
|Honig|1 EL|65|0 g|17 g|0 g|
|Tahini|¼ Cup (~60 g)|355|10 g|13 g|32 g|
|Olivenöl (Dressing)|1 EL|120|0 g|0 g|14 g|
|Zitrone|1 Stück|20|1 g|6 g|0 g|
|Apfelessig|1 EL|3|0 g|1 g|0 g|
Pro Portion
🔥 ~440 kcal
🥩 ~15 g Protein
🍚 ~56 g KH
🥑 ~21 g Fett
🌾 ~12–14 g Ballaststoffe