Ingredients
Veggies
- 1 sweet potato
- 1 large carrot
- 1/2 onion
- 1/2 bell pepper
- 1/3 cup mushrooms
- 3 Tbsps olive oil
- 2 tsps parsley
- 1 tsp minced onion (dried)
- 1 tsp rosemary
- 1 tsp thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic (minced)
- 2 tsps sage
Rice
- 1 cup basmati rice
- 1 1/4 cup water
- 2 tsps olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp pepper
- 1/4 tsp salt
Sauce
- 3 Tbsp tahini
- 1 Tbsp olive oil
- 1/4 tsp salt
- 2 Tbsps soy sauce
- 1 Tbsp + 1 tsp honey
- 1 1/2 tsp fresh grated ginger
- 2 tsps rice vinegar
- fresh herbs
Chickpeas
- 1/2 can chickpeas
- 1 Tbsp coconut oil
- 1 tsp curry powder
- 1/2 Tbsp honey
- 1-3 Tbsps lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Roasted Pineapple
- 1/2 chopped pineapple
- 1 tsp chili powder
Instructions
Dice veggies. Toss in oil with spices. Roast in oven or air fryer.
Add all rice ingredients to instant pot and cook for 4 minutes
Chop pineapple, sprinkle with chili powder, and roast for a few minutes with all the veggies.
Mix sauce together in small bowl.
Heat a griddle with 1 Tbsp coconut oil and add half a can of chickpeas. Cook 3-5 minutes till slightly crisp. Add 1 tsp curry powder and cook 1 more minute.
Add all veggies and the pineapple to griddle. Add 1/2 tsp honey (optional), lemon juice, salt, and pepper and stir.
Serve immediately over the rice. Top with sauce and fresh herbs. Great to eat with warmed and seasoned naan.