Description
This vibrant and healthy recipe features a colorful medley of roasted vegetables served over a luscious, tangy whipped ricotta blended with feta, lemon, and honey. Perfect as a light main dish or a hearty side, the combination of sweet roasted sweet potatoes, crunchy broccoli, and savory bell peppers paired with creamy, lemony ricotta creates a delightful balance of flavors and textures that is both nutritious and satisfying.
Ingredients
Scale
Roasted Vegetables
- 3 small crowns broccoli, cut into florets
- 1 large sweet potato, cut into thin half moons
- 1 red bell pepper, sliced into chunks
- 15 oz chickpeas, drained, rinsed and dried
- 1/3 cup olive oil
- 5 cloves garlic, minced
- Salt and pepper, to taste
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 3/4 tsp Italian herb blend
Whipped Ricotta
- 7 oz feta cheese, crumbled
- 2/3 cup ricotta cheese
- 2 tbsp honey
- 2 tbsp olive oil
- 1/2 lemon, zested and juiced
- 1/4 tsp dried thyme
- Pinch of salt
Instructions
- Preheat the Oven and Prepare Vegetables: Preheat your oven to 425℉ (220℃) and line a large rimmed baking sheet with parchment paper. Arrange the chopped broccoli florets, sweet potato half moons, red bell pepper chunks, and chickpeas evenly on the baking sheet, making sure they are mostly touching the bottom for optimal roasting.
- Season and Roast Vegetables: In a small glass pitcher or bowl, whisk together 1/3 cup olive oil, minced garlic, salt, pepper, onion powder, paprika, and Italian herb blend. Pour this mixture over the vegetables and toss well to coat all pieces evenly. Spread the veggies so they are in a single layer. Roast in the preheated oven for 20 minutes, then remove and carefully flip the vegetables to roast for an additional 20 minutes until tender and caramelized.
- Prepare the Whipped Ricotta: While the vegetables are roasting, combine the crumbled feta, ricotta cheese, honey, 2 tablespoons olive oil, lemon juice, lemon zest, dried thyme, and a pinch of salt into a mini food processor. Pulse until the mixture is smooth and creamy. Taste and adjust the seasoning by adding more salt, lemon juice, or honey as desired.
- Serve: Spread a generous layer of the whipped ricotta onto a serving platter or individual plates. Top with the warm, roasted vegetables. Optionally, serve with lemon wedges and drizzle additional olive oil over the dish for extra flavor and richness.
Notes
- Make sure to dry the chickpeas well after rinsing to ensure they roast properly and develop a nice texture.
- The roasting time may vary slightly depending on your oven and thickness of vegetable cuts; adjust as needed.
- This dish can be served warm or at room temperature.
- For a vegan variation, substitute the ricotta and feta with plant-based cheeses and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted vegetables, whipped ricotta, lemon, feta, healthy vegetarian recipe, Mediterranean, sweet potato, broccoli, chickpeas
