I like the simplicity of eating just rice with roasted vegetables. If you add a protein-rich legume to the mix, you have a complete, healthy meal. Tonight we roasted chick-peas and edamame (soybeans) with sweet potatoes and served them with rice, cooked in vegetable broth and seasoned with turmeric and black pepper to taste.
You can really use any combination of vegetables and seasonings, but we used this tonight:
2 small sweet potatoes, peeled and cut in small cubes
1 15 oz. can chick peas (garbanzo beans)
about 6 to 8 oz frozen edamame, thawed and shelled
crushed red pepper, crushed garlic cloves and paprika to taste
Roast in a 400 degree F. oven (start the sweet potatoes first for about 10 or 15 minutes) until everything has a bit of golden brown color.
Simple and delicious... and look at all that healthy color!
