Roasted Veggies with Edamame
These roasted veggies are a true treat for the taste buds with a combination of sweet, savory, and spicy flavors.
Easy to make and loaded with functional foods like parsley, cilantro, turmeric, and ginger, it’s the perfect veggie-based side dish or vegetarian entree!
Roasted Veggies with Edamame
Cook time: 30min Prep time: 30min Total time: 60min
Servings: 6
Ingredients
For the Roasted Veggies
- 1 head cauliflower, chopped into small florets
- 1 large sweet potato, cubed
- 1 can Heinen's chickpeas, drained, rinsed, and patted dry
- 3 cloves garlic, chopped
- 1 tsp. Heinen's curry powder
- ½ tsp. Heinen's turmeric powder
- 1-2 dashes Heinen's cayenne pepper
- Sea salt and pepper to taste
- 2 Tbsp. Heinen’s avocado oil
For the Edamame Mix
- 1 bag (12 oz.) frozen shelled edamame, thawed
- ¼ cup red onion, chopped
- ½ cup cilantro, chopped
- 2 Tbsp. fresh lemon juice
- Fresh grated ginger, to taste
Instructions
- Preheat oven to 400°F.
- Add the veggies, chickpeas, and garlic to a large bowl and sprinkle with the curry, turmeric, cayenne, and salt/pepper.
- Drizzle with the avocado oil and toss to combine.
- Transfer to a baking sheet and roast for 30 minutes.
- While the veggies are roasting, stir together all of the edamame mix ingredients and set aside.
- When veggies are cooked, mix all ingredients together and serve!
This recipe looks yummy. Is it a good recipe for people with Type 2 Diabetes? or too many carbs?
Thank you.
Hi Deb, this recipe can totally fit in a diabetic meal plan. Per serving it contains about 20 grams of net carbohydrates. Pair it with a nice piece of grilled salmon or chicken and dinner is served! Enjoy!
This recipe is delish! Served it at a dinner party and everyone loved it.
Thank you Melanie !
Linda Funk
The Soyfoods Council