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Roasted Veggies with Edamame

A combination of sweet, savory and spicy, this recipe is a real treat for the taste buds. Plus, it’s loaded with functional foods like parsley, cilantro, turmeric and ginger.

Roasted Veggies with Edamame
Cook time:
30min
Prep time:
30min
Total time:
60min

Servings:
6

Ingredients

  • 1 head cauliflower, chopped into small florets
  • 1 large sweet potato, cut into cubes
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 3 cloves garlic, chopped
  • 1 tsp. curry powder
  • ½ tsp. turmeric powder
  • 1-2 dashes cayenne pepper
  • sea salt and pepper to taste
  • 2 Tbsp. Heinen’s avocado oil

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

  1. Preheat oven to 400 degrees.
  2. Add veggies, chickpeas, and garlic to a large bowl and sprinkle with curry, turmeric, cayenne, and salt/pepper.
  3. Drizzle with avocado oil and toss to combine.
  4. Transfer to baking sheet and roast for 30 minutes.
  5. While veggies are roasting, stir all edamame mix ingredients together and set aside.
  6. When veggies are cooked, mix all ingredients together and serve!

 

By Melanie Jatsek RD, LD
Heinen’s Chief Dietitian, Melanie Jatsek believes that the answer to a strong, healthy and vibrant body lies within. She graduated cum laude from the University of Akron, earning a degree in Nutrition & Dietetics and has over 20 years of experience in wellness program development, health coaching and professional speaking. As a published author of three books and registered dietitian for Heinen’s Grocery Store, Melanie offers programs, services, and tools to help Heinen’s customers take inspired action to build the healthy body they were meant to live in…without giving up their favorite foods.

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