Most of us could all do with eating more vegetables (stock photo) (Image: Getty)
This simple dinner is a game-changer for those looking to boost their intake.
Let’s be honest, many of us could do with more greens in our lives. With the hustle and bustle of daily life, it’s all too easy to opt for the convenience of microwaved meals or quick fixes from the air fryer rather than cooking from scratch.
But while these might save time, they’re not always the options. Fresh vegetables and plant-based foods are essential for a balanced diet, yet fitting in the recommended portions can be a challenge.
Luckily, a that’s taking by storm could be just what you need to pack in those midweek veggies – and it’s and a breeze to whip up too.
The “lemon potato sheet pan” dish, shared by sensation Carleigh Bodrug, comes with a scrumptious garlic dip and is as versatile as it is delicious. You can tailor it to your taste, mixing in a variety of vegetables or switching ingredients to keep things exciting.
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Carleigh’s original concoction serves up a feast for four, marrying potatoes with ripe tomatoes and chickpeas, all drizzled in a zesty lemon sauce.
But If you’re keen to veg out even more, why not add bell peppers, onions, mushrooms, sweet potatoes, courgettes, garlic, or other favourites?
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup (250g) cherry tomatoes
- 3 cups (375g) mini potatoes, halved
- 1/3 cup (80ml) olive oil
- 1/2 cup (120ml) vegetable broth
- 1 lemon, juiced
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon salt
: [MISTAKE] [RECIPE] [TIP]
Method
Begin by preheating the oven to a toasty 400F (200C, or gas mark 6). Next, take a baking sheet and scatter potatoes, cherry tomatoes, and chickpeas across it, ensuring they’re evenly spread out.
Whisk together oil, vegetable broth, lemon juice, oregano, paprika, and salt in a bowl. Drizzle this zesty mixture over the veggies and toss them to coat thoroughly. Pop them into the oven for 40 minutes, giving them a stir at the halfway point.
Once done, plate up and enjoy with your dip or sauce of choice.
Social media users are raving about this scrumptious , with many who’ve tasted it already sharing their top picks for dips and sauces that complement the dish perfectly.
One impressed foodie exclaimed: “I made this with spinach and artichoke dip instead of garlic, and it’s amazing!”
Another grateful commenter said: “Thank you for making a plant-based meal that includes potatoes and chickpeas. Very versatile and affordable!”