Description
Explore creative alternatives for your Thanksgiving meal.
Ingredients
- Cauliflower – 2 heads
- Chickpeas – 1 can
- Quinoa – 1 cup
- Vegetable broth – 2 cups
- Olive oil – 2 tablespoons
- Garlic – 3 cloves
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop cauliflower into florets and place on a baking sheet.
- Drizzle with olive oil, minced garlic, salt, and pepper. Toss to coat.
- Roast for 25-30 minutes until golden brown.
- Rinse chickpeas and add to a pot with quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Combine roasted cauliflower, chickpeas, and quinoa in a serving dish.
- Serve warm.
Notes
- This dish is vegan and gluten-free.
- Feel free to add your favorite herbs.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: thanksgiving alternatives, vegan thanksgiving, healthy thanksgiving