Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer.

Ingredients

Serves: 3-4 Time: 40 minutes

Roasted Beets & Broccoli

• 3 large red beets, peeled and chopped
• 3 large carrots, peeled and chopped
• 2 cups large broccoli florets
• 1 medium yellow squash, chopped
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1 Tbs olive oil
• 1 cup rice
• 1/2 yellow onion, peeled & chopped
• 2 garlic cloves, minced
• Beet greens, stems removed and chopped
• 2 1/2 cups vegetable broth
• Salt & black pepper to taste

Directions

1. Preheat the oven to 400ºF
2. Prepare the beets, carrots, broccoli, and squash and toss them into a mixing bowl.
3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
5. Meanwhile, set a medium pot to medium heat. Once hot, lightly coat the pot with oil. Sauté the onion, mushrooms, and beet greens for about 5-7 minutes until the onions are translucent. Then add the rice and stir for 3-4 minutes. Add the chickpeas and vegetable broth. Cover with a lid and bring to a boil. Then reduce heat to low, stir occasionally and simmer for 20-25 minutes until the liquid is absorbed and rice is cooked through.
6. Serve the roasted veggies with the rice pilaf and enjoy!

Nutrition Information

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