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Roasted Veggies and Chickpeas over Lemony Whipped Ricotta
55 minVoor 4Nutri-Score B€€
B
55 min
55 minRoasted Veggies and Chickpeas over Lemony Whipped Ricotta
recept van
STELLA DRIVAS
@hungryhappens
6 recepten
7 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
broccoli (cut into florets)Groente en fruit400 g
cauliflower (cut into florets)Groente en fruit300 g
chickpeas (canned, drained and rinsed)Voorraadkast400 g
olive oil (divided)Voorraadkast60 ml
garlic (minced)Groente en fruit3 stukken
paprikaKruiden en specerijen5 g
ground cuminKruiden en specerijen3 g- dried oreganoKruiden en specerijen3 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
ricottaZuivel400 g
feta (crumbled)Zuivel100 g
honeyVoorraadkast15 ml
lemon (zested and juiced)Groente en fruit1 stuk
per portie
Voedingswaarden
333kcal
- Koolhydraten
- 24 g
- Eiwitten
- 16 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Mengkom
Keukenmachine
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Roast the vegetables
- Roast until golden and tender, flipping halfway through.
- Stap 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.
- Stap 4
Assemble and serve
- Spread the whipped ricotta on a plate.
- Pile the roasted vegetables and chickpeas on top and serve.