1 8" x 8" dish of cooked, evenly spread and set polenta (from Part 1)
2 tablespoons neutral coconut oil or other heat tolerant oil of choice
1 teaspoon smoked paprika
sea salt - to taste
for the roasted chickpeas
2 cups cooked chickpeas, or all the remaining chickpeas from Part 1
1½ teaspoons neutral coconut oil or other heat tolerant oil
¾ teaspoon sea salt
1 heaping teaspoon smoked paprika
1 teaspoon garlic powder
for the roasted vegetables
florets from 1 head of broccoli - sliced in half vertically
2 medium zucchini - sliced into sticks
about 8 oz asparagus - tough ends trimmed
2 tablespoons neutral coconut oil or other oil of choice
4 garlic cloves - minced
sea salt and freshly ground black pepper
Instructions
to make polenta fries and roast chickpeas
Preheat the oven to 450° F (230° C).
Lift the set polenta (from Part 1) out of the dish onto a cutting board by using the extended parchment paper edges. Slice it in half, then slice each half into 9 long pieces (you should have 18 pieces total). Keep the fries thick or keep slicing them into thinner pieces, depending on the shape you prefer.
Arrange all the polenta pieces on a parchment paper-covered baking tray in one layer. Brush with the oil, sprinkle with smoked paprika and salt. Bake for 15 minutes. Remove from the oven, flip each polenta piece, rotate the tray, and bake for another 15 minutes, until quite crispy and golden brown at the edges.
to roast the chickpeas
Dry the chickpeas with a clean kitchen towel and remove any loose skins. Place the chickpeas on another parchment paper-covered baking tray, drizzle with the oil, and toss to coat. Sprinkle with salt, paprika and garlic powder, and toss to coat once more.
Place the tray in the oven. Roast the chickpeas at the same time as the polenta fries, for 15 minutes, then stir and roast for another 15 minutes, or until golden. Remove from the oven and set aside.
to roast vegetables
Reduce the oven temperature at 425° F (215° C).
Combine all the vegetables on a parchment paper covered baking tray. Drizzle with oil, sprinkle with the minced garlic, salt and pepper and toss to coat. Arrange in a single layer on a parchment paper-covered baking tray (you may need 2 trays).
Roast 30 minutes, until the vegetables are soft and golden brown at the edges, tossing the vegetables and rotating the trays at half time.
to serve
Distribute the polenta fries between plates, top with the chickpeas and roasted vegetables, and drizzle with the Spicy Tahini Sauce (from Part 1). Optionally, garnish with fresh herbs.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-spring-meal-plan-part-2/