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Roasted Vegetable Dishes

Sweet Potatoes Stuffed with Spicy Chickpeas and Tahini Sauce

This recipe of stuffed potatoes with chickpeas is a gift for your body. It will allow you to stock up on protein, and it’s also really gourmet. Roasted vegetables are always a hit, but it’s the sweet potato that wins the prize for tastiest. Stuffed, it turns into a complete and comforting meal.

Low caloric, but very energetic, the chickpea deserves a good place in your menus. Just think about it the day before: after 12 hours of soaking and 30 minutes to 1 hour 30 minutes of cooking, it is the perfect protein element for vegetarian meals.

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Servings: 4


  • 4 Sweet potatoes
  • 1 cup precooked chickpeas or 1 can of chickpeas
  • 1 cup cherry tomatoes cut in half
  • 2 green onions finely chopped
  • 1 pinch Cumin
  • 1 pinch Coriander
  • 1 pinch Turmeric
  • 1 pinch Paprika
  • 1 pinch salt
  • 1 filet Olive oil

The sauce

  • ¼ cup Tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup


  1. Preheat the oven to 450 FËš. Clean the sweet potatoes with a brush, and prick them with a fork. Place them on a baking sheet lined with parchment paper.
  2. Bake in the oven for 30 to 40 min.
  3. In a bowl, mix chickpeas with the tomatoes, the green onions, and the spices.
  4. Prepare the sauce. Mix the tahini with lemon juice and the maple syrup.
  5. Let the sweet potatoes cool for a few minutes, then cut them in 2 and mash the flesh a little bit.
  6. Stuff the sweet potatoes gently with the chickpea mixture and drizzle with tahini sauce.

Roasted Summer Vegetable Salad

Roasted summer vegetables

This is one of my favorite things to make in the late summer — a gorgeous platter of roasted vegetables that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round. Substitute or add other vegetables if you’d like — mushrooms, yellow squash, green beans, asparagus … increase the amount of marinade if need be. Continue Reading…

Roasted Ratatouille

roasted ratatouille in pan

Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes  by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  Continue Reading…

Roasted Vegetables: An Asparagus to Zucchini Guide

Roasted potatoes and onions recipe

Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who aren’t keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest. I’ve found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works as well. If I have anything else in the oven at either of those temperatures, I try to toss in some vegetables to roast at the same time. Once vegetables are roasted, they’re good warm or at room temperature. Leftover roasted vegetables can be used to make wraps or to top pizza. Continue Reading…

Roasted Root Vegetable Medley

Roasted root vegetable medley

Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, use more of one of the other types of vegetables; and if you don’t care for parsnips, try golden potatoes. Continue Reading…

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Vegan recipes by VegKitchen