Roasted Vegetables with a Moroccan Twist ~

It is so nice to be home for the holidays! I love the “Christmas Cheer” in the air and cannot wait to start decorating my parents’ tree! I also love coming home because my parents have a bounty of delicious vegetables and a wide array of spices that I can take advantage of!

Within two hours of being home, I was in the kitchen covered in chocolate making Gluten Free Chocolate Cupcakes with a Chocolate Coconut Ganache. My parents immediate reaction was, “Lauren is definitely home.” More on the cupcakes later. It’s always better to start with dinner before the treats…. Right?? Unless you are just having chocolate for dinner, because that is cool too.

This recipe could work very well as a main for a vegetarian or vegan. There is protein from the black beans and it is low glycemic. It also pairs deliciously as a side dish with chicken or ham. I know what you may be thinking. “Moroccan spices + ham -> odd combination”, but we had them together tonight and it was delish!

Ingredients:

3 yams chopped
1 red pepper sliced
1 zucchini chopped
1 onion sliced
1 can of black beans
2 limes
2 tsp cinnamon
1 tsp cumin
1/4-1/2 tsp cayenne (depending on how spicy you like your food)
2-3 tbsp olive oil

Directions:

1) Prep all your veggies by slicing or chopping them to an appropriate size. 2) Parboil chopped yams and drain, or pre-cook the yams until slightly soft in the microwave for approximately 3 minutes. This cuts down on the time spent in the oven. 3) Toss the all the vegetables in a large bowl except for the black beans. Note: Separate the rings of the onion. 4) Coat the vegetables with olive oil. 5) Sprinkle in your spices and mix with two large spoons. 6) Spread the vegetables evenly in a large pre-oiled baking pan and place in a 400 F degree oven. 7) After 15 minutes, shuffle the vegetables to ensure they don’t stick. 8) When the the vegetables are nearing completion, add in the black beans and stir. Place back in the oven for 5 minutes. 9) In the meantime, squeeze limes into a small bowl. 10) When the vegetables are completely finished roasting, drizzle the lime juice over the vegetables and toss. It is ready to serve!

The cinnamon and cumin in this dish make it so comforting. It’s like eating a piece of home! I hope you enjoy!

I’ll post the recipe of the Gluten Free Chocolate Cupcakes with Coconut Chocolate Ganache tomorrow, but in the meantime here is a teaser. Hope you dream that you are floating in billowy chocolate, almond and coconut clouds like I will tonight. Sweet dreams. Seriously though 🙂

Gluten Free Chocolate Cupcakes with Coconut Chocolate Ganache

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