This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor. It’s the perfect meatless comfort soup! Vegan and gluten free. Vegan Recipes Easy, Vegan, Vegan Ideas, Vegan Recipes, Vegan Dinner, Vegan Breakfast, Vegan Meal prep, Vegan Meals
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 tablespoon olive oil 1 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder And many more.
Instructions:
Step number one. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
And now, Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
After it, Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
