- 1 medium head cauliflower, cut into florets
- 3 large carrots, peeled and sliced into rounds
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1 large onion, peeled and diced
- 4 tablespoons olive or vegetable oil
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- ¼ teaspoon cayenne pepper, optional
- 1 (8.8 ounce) packet instant whole grain rice
- 1.5 cups Greek yogurt
- 6 ounces feta cheese
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- arugula or greens of choice, chopped
1. Preheat oven to 400 F. In a large bowl, toss the cauliflower, carrots, squash, and onion with the oil, garlic powder, oregano, paprika, parsley, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–35 minutes, stirring once, until tender and lightly browned.
2. While vegetables roast, pat chickpeas completely dry. Toss in same bowl, adding a little oil and any leftover spices (add cayenne if using). Air fry at 400°F for 10–15 minutes, shaking halfway, until crispy.
3. Cook rice according to packet instructions. After cooking, you can add rice to an oiled pan and make the rice crispy (optional).
4. In a small bowl, mix together the Greek yogurt, feta, and fresh garlic. Season with lemon zest, lemon juice, and additional salt and pepper, to taste.
5. On large plate or wide bowl, layer the rice, chopped arugula, and roasted vegetables. Top with yogurt sauce and crunchy chickpeas. Enjoy!
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