Sheet pan sriracha chickpeas and Asian-style vegetables

Serves 4

Eat this Asian-style chickpea + bok choy dish up as a saucy side or a vegetarian main!

2 large

carrots, cut into 1-inch slices

onions, cut in half and then into half moons

¼ large

cauliflower, florets only

baby bok choy, rinsed well

2 tbsp.

canola oil

2 tbsp.

low sodium or lite tamari

2 tbsp.

pure maple syrup

2 tbsp.

siracha sauce

Lay beans out on a clean tea towel. Allow to air dry while you prepare the rest of the recipe.
Make sure the rack is in the middle of the oven. Preheat to 400°F/200°C. Line 9x13-inch rimmed baking pan with wet parchment paper.
Whisk together the sauce ingredients in a large bowl: oil, tamari, maple syrup and siracha.
Tip in cut vegetables, toss well. If the chickpeas aren't quite dry pat them gently. Pat with a paper towel if needed. Toss well with the vegetables. Tip into prepared pan, spreading everything out in the pan.
Roast for 30 minutes, remove from oven, flip the vegetables and the chickpeas, return to oven for 10-15 minutes, or until the vegetables are to your desired doneness.

Calories 301

Protein 12.9 g

Carbohydrates 44.9 g

Fat 10 g

Fibre 7.9 g

Sodium 575 mg