Roasted Vegetable Flatbreads
Spring Mix with Chickpeas
Ingredients
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 2 red bell peppers, sliced
- 3 Tbsp olive oil
- 2 cups crumbled feta cheese (8 oz)
- ¼ cup sliced roasted red peppers, drained
- 6 naan (preferably whole wheat)
- 6 Tbsp vegan balsamic vinegar (or use balsamic glaze)
Instructions
- Preheat oven to 450°F. Toss together zucchini, squash, bell peppers, and oil on 2 large rimmed baking sheets; spread in a single layer. Roast 15 minutes or until browned and tender.
- Meanwhile, process cheese and roasted peppers in a food processor until smooth and creamy, scraping sides as needed.
- Heat naan according to package directions. Spread cheese mixture on naan; top with vegetables. Drizzle with vinegar.
Side Dish Ingredients
- 2 (5-oz) pkg spring mix
- 2 tomatoes, diced
- 1 (15.5-oz) can chickpeas, drained and rinsed
- ⅓ cup vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
458
|
145
|
603
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 55 | 14 | 69 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 611 | 214 | 825 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
