Hatch Roasted Chickpeas with Broccoli & Sweet Potatoes
Ingredients
1 large head broccoli, cut into florets (about 4 cups)
3 tablespoons olive oil, divided
1 tablespoon soy sauce or liquid aminos
1 large sweet potato, peeled and diced
1 can (15 ounces) of garbanzo beans, drained
1 tablespoon Hatch Sesame Balsamic sauce
Optional: Top With Hatch Sesame Tahini and Spicy Mint Chimichurri
Instructions
- Preheat oven to 425° and line a baking tray with parchment paper.
- In a medium bowl, mix broccoli, 1 tablespoon olive oil, soy sauce, until well coated. Place onto right side of baking tray.
- In the medium bowl, mix sweet potato and 1 tablespoon olive oil, until well coated. Season with salt and pepper. Place in the middle of the baking tray.
- In the medium bowl, mix garbanzo beans, 1 tablespoon olive oil, and hatch sesame balsamic sauce. Place onto the left side of the baking tray.
- Roast in the oven for 15 minutes, stirring each section, gently. Roast for another 15-20 minutes, until sweet potatoes are fork tender and chickpeas are crisp.
- Line the bowl with tahini, add roasted vegetables, top with Chimichurri.