Roasted Veggie & Labneh Plate

Serves: 3

Time: 45 minutes

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 Japanese sweet potato, cubed
• A handful of fresh herbs (we recommend parsley and cilantro)
  
• The juice of one lime
• 1 15 oz can chickpeas, rinsed & drained
  
• 4 tbsp extra virgin olive oil*
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt (as much as you would like)*
• 2 tablespoons honey*
• 3/4 cup labneh (or sub Greek yogurt)
• 1 avocado, cubed

Directions:

1. Preheat the oven to 425°F.
2. Add the cauliflower, sweet potato, and chickpeas to a large sheet pan. Add 3 tablespoons of olive oil, cumin, paprika, honey, and salt. Toss to coat. Roast for 30 minutes, tossing a few times.
3. Meanwhile, chop your herbs and mix with the lime juice in a small bowl.
4. Spread your labneh onto the serving platter and drizzle the remaining tablespoon of olive oil over. Add your roasted veggies and chickpeas on top, followed by the fresh herb & lime mixture.
5. Top with cubed avocado for some extra fiber and creaminess, and enjoy!

*available at Olive This Olive That

Notes:

For some extra protein, cube some firm tofu and add it to the pan to roast along with your veggies!