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Roasted Veggies and Chickpeas over Lemony Whipped Ricotta
55 Min.Für 4Nutri-Score B€€
B
55 Min.
55 Min.Roasted Veggies and Chickpeas over Lemony Whipped Ricotta
was Sie brauchen
Zutaten
broccoli (cut into florets)Obst & Gemüse400 g
cauliflower (cut into florets)Obst & Gemüse300 g
chickpeas (canned, drained and rinsed)Vorräte400 g
olive oil (divided)Vorräte60 ml
garlic (minced)Obst & Gemüse3 Stücke
paprikaGewürze5 g
ground cuminGewürze3 g- dried oreganoGewürze3 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
ricottaMilchprodukte400 g
feta (crumbled)Milchprodukte100 g
honeyVorräte15 ml
lemon (zested and juiced)Obst & Gemüse1 Stück
pro Portion
Nährwerte
333kcal
- Kohlenhydrate
- 24 g
- Eiweiß
- 16 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Küchenmaschine
Schritt für Schritt
Zubereitung
- Schritt 1
Season the vegetables and chickpeas
- Toss the broccoli, cauliflower and chickpeas with olive oil, garlic, paprika, cumin, oregano, salt and pepper.
- Spread everything in a single layer on a baking tray.
- Schritt 2
Roast the vegetables
- Roast until golden and tender, flipping halfway through.
- Schritt 3
Whip the lemony ricotta
- Blend the ricotta with the feta, olive oil, honey, lemon zest and lemon juice until smooth and fluffy.
- Season to taste.
- Schritt 4
Assemble and serve
- Spread the whipped ricotta on a plate.
- Pile the roasted vegetables and chickpeas on top and serve.