Roasted Vegetable Flatbreads
Spring Mix with Chickpeas
Ingredients
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, sliced
- 1 Tbsp olive oil
- 3 oz crumbled feta cheese
- 2 Tbsp sliced roasted red pepper, drained
- 2 naan (preferably whole wheat)
- 2 Tbsp vegan balsamic vinegar (or use balsamic glaze)
Instructions
- Preheat oven to 450°F. Toss together zucchini, squash, bell pepper, and oil on a rimmed baking sheet; spread in a single layer. Roast 10 to 15 minutes or until browned and tender.
- Meanwhile, process cheese and roasted pepper in a small 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
- ½ (5-oz) pkg spring mix
- 1 tomato, diced
- ½ (15.5-oz) can chickpeas, drained and rinsed
- 2 Tbsp vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
475
|
179
|
654
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 16 | 5 | 21 |
| Carb (g) | 56 | 18 | 74 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 661 | 255 | 916 |
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
