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A white bowl of roasted carrots, red pepper, broccoli and chickpeas with tomatoes, avocado slices, walnuts and a lemon wedge

Foods for Clear Skin: A Colorful Roasted Vegetable and Chickpea Bowl With Walnuts

Prep
15 min
Cook
25 min
Total
40 min
Servings
2 servings

One sheet-pan bowl of carrots, red pepper, broccoli, chickpeas and walnuts, two more recipes from this site built on vegetables and fruit, and what studies on food and skin really found.

Ingredients

  • 200 gcarrots, about 3 medium (7 oz), sliced into thin coins
  • 240 gred bell pepper, about 2 medium (8.5 oz), cut into strips
  • 200 gbroccoli florets, about 2 cups (7 oz), bite-size
  • 240 gcanned chickpeas, one 15-oz can, drained and rinsed (8.5 oz)
  • 2 tbspolive oil, 1 tablespoon for the pan, 1 for the dressing
  • 1/2 tspground cumin
  • 1/4 tspsalt
  • 150 ggrape tomatoes, about 1 cup (5 oz), halved
  • 100 gavocado, half a medium avocado (3.5 oz), sliced
  • 4 tbspchopped walnuts, about 30 g (1 oz)
  • 2 tbsplemon juice, fresh, from about 1 lemon
  • 3 ggarlic, 1 small clove, grated

Instructions

  1. Roast the carrots and chickpeas. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the carrot coins and the dry chickpeas with 1 tablespoon of the olive oil, the cumin and the salt, spread them in one layer and roast for 10 minutes.
    Orange carrot coins and chickpeas with cumin spread on a parchment-lined baking sheet
  2. Add the pepper and broccoli. Add the red pepper strips and the broccoli florets to the sheet, toss, and roast for 12 to 15 minutes more, until the broccoli tips are browned and the carrots are tender when you pierce one with a fork.
    Red pepper strips and broccoli florets added to carrots and chickpeas on a parchment-lined baking sheet
  3. Dress and assemble. Whisk the remaining tablespoon of olive oil with the lemon juice and the garlic. Divide the roasted vegetables and chickpeas between two bowls, add the tomatoes and avocado, scatter the walnuts on top and drizzle with the dressing.
    A small bowl of lemon and olive oil dressing beside lemon halves, chopped walnuts and half an avocado

Notes

  • Dry the chickpeas well after rinsing. Wet ones steam instead of crisping.
  • Cut the carrots thin so they finish at the same time as the broccoli.
  • The numbers use raw weights for the vegetables and drained canned chickpeas from USDA FoodData Central. The brand of chickpeas changes the sodium.

Nutrition Facts

Per serving (estimated) : Calories: 599 | Total Carbohydrate: 63 g | Protein: 17 g | Total Fat: 36 g | Sodium: 703 mg

Category: Beauty & WellnessAuthor: Kerth GCuisine: Mediterranean