Leftovers: bakes goodies
May 02, 2017
Another week's passed another opportunity (or more a need) to clean the refrigerator and make the 'leftover recipe'. I have to say that couple times doing that I prepared something so yummy I keep doing it till this day.
I'm only giving the exact numbers of ingredients just to help those who prefer having it, but you can use everything you have in a quantity you have it and mix it with other veggies or anything you want.
These days I try to cook HCLF (High Carb Low Fat plant based diet) so I do not use any kind of old in my recipe but if you prefer it the old fashioned way just add oil to the bowl with potatoes and chickpeas with spices and also to the dressing instead of the water (or half water, half oil)
INGREDIENTS
- 1 cup of rice
- 1 tomato
- handful of cucumber slices
VEGGIES FROM THE OVEN -
- 1 cup chickpeas
- 1 potato
- sweet paprika
- hot paprika
- curry
- salt and pepper
TAHINI DRESSING -
- 1 teaspoon tahini paste
- salt and pepper
- 1 teaspoon lemon juice
- 1 tablespoon water
- 1 garlic clove
INSTRUCTIONS
Once you prepare all of the needed ingredients the next thing to do is to preheat the oven to 360℉ and cook the rice.
Drain chickpeas and mix them in a bowl with curry and salt and pepper.
Cut the potatoes into and mix it with sweet and hot paprika and salt and pepper.
Put both potato and chickpeas in the oven. Depending from the oven and size of potatoes the time till it's ready can vary but it should take about 20 minutes. Just check if the potatoes are soft once in awhile.
Mix all the ingredients for the dressing in a small jar and shake it till it's nice and creamy.
Arrange it all in the bowl and enjoy!
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