Honey Sumac Roasted Sweet Potatoes & Chickpeas over Red Rice

Name: Honey Sumac Roasted Sweet Potatoes & Chickpeas over Red Rice
Prep time: 20 min
Total time: 50 min
Yield: 4 bowls
Ingredients: 2, cubed Japanese sweet potatoes; 4, chunks Carrots; 1, in wedges Onion; 1 can, drained Chickpeas; 2 tbsp Honey; 1 tsp Sumac; 1 tsp Cumin; 1 tsp Garlic powder; 1 tsp Smoked paprika; ½ tsp Black pepper; 3 tbsp Olive oil; 1 tsp Salt; 1 cup Fogato red rice; ⅓ cup Fogato pesto; 1 Lemon

Mint basil pesto and lemon on top.

Ingredients

2, cubed Japanese sweet potatoes
4, chunks Carrots
1, in wedges Onion
1 can, drained Chickpeas
2 tbsp Honey
1 tsp Sumac
1 tsp Cumin
1 tsp Garlic powder
1 tsp Smoked paprika
½ tsp Black pepper
3 tbsp Olive oil
1 tsp Salt
1 cup Fogato red rice
⅓ cup Fogato pesto
1 Lemon

Steps

Cook the red rice according to the package.
Heat the oven to 425°F. Toss the vegetables and chickpeas with oil, honey, spices and salt.
Roast until caramelized and the chickpeas are crisp.
Stir half the pesto and a squeeze of lemon into the rice.
Top the rice with the roasted vegetables and the rest of the pesto.

For the mint basil pesto, swap half the basil in the Basil Pesto for mint.

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