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Roasted Zucchini and Sweet Potato Medley

Zucchini and Sweet Potato Medley
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 154kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Casserole dish or roasting pan
  • 1 Chopping knife
  • 1 Cutting Board
  • Parchment paper
  • Large mixing bowl

Ingredients

  • 2 Zucchini Cut into half-moons
  • 1 Sweet potato Peeled and sliced
  • ½ cup Chickpeas
  • 1 Onion, small Cut into strips
  • ¼ cup Olive oil
  • 2 tbsp Garlic Minced
  • 1 tbsp Rosemary, fresh Chopped
  • 1 tsp Black pepper
  • ½ tsp Salt

Instructions

  • Preheat oven to 400℉
  • Add prepared vegetables, chickpeas, oil, rosemary, salt and pepper to a large mixing bowl. Toss to combine well.
  • Place on a large parchment paper lined pan and cook for about 30 minutes or until tender and browned. Mix around the vegetables halfway through to ensure even cooking.

Nutrition

Serving: 0.5cup | Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 244mg | Potassium: 377mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5487IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.5mg | Vitamin B6: 0.2mg | Vitamin C: 15mg | Vitamin E: 1mg | Vitamin K: 10µg | Calcium: 37mg | Copper: 0.1mg | Folate: 24µg | Iron: 1mg | Manganese: 0.3mg | Magnesium: 25mg | Phosphorus: 73mg | Selenium: 1µg | Zinc: 0.4mg
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