Roasted vegetables (fırın sebze) with chickpeas & tahini
A dinner for one: 595 kcal with 19 g of protein, 78 g of carbs and 27 g of fat, ready in 40 min.
- 40 min
- Dinner · 1 serving
- Turkish, Mediterranean
- 595 kcal
Nutrition per serving
595 kcalEnergy: 12% protein, 49% carbs, 39% fat
- 19 gProtein
- 78 gCarbs
- 27 gFat
Fiber 21 gSugar 22 gSodium 350 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Sesame
Ingredients
For one serving.
- Eggplant150 g
- Zucchini150 g
- Bell pepper1 (100 g)
- Potato100 g
- Red onion60 g
- Chickpeas, cooked100 g
- Olive oil1 tbsp
- Tahini1 tbsp
- Lemon⅓ (20 g)
- Garlic1 clove
Method
- Heat the oven to 220°C. Cube the vegetables; toss with the oil, salt and paprika.
- Roast 20 minutes.
- Add the chickpeas; roast 10 minutes more.
- Whisk the tahini with the lemon, garlic and 2 tablespoons of water; drizzle over.
Make ahead
Roast a double tray; the vegetables keep 3 days.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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