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I eat lunch every day with my coworkers, and every day we talk about Costco. And food. Apparently, what I talk about over my lunch break is also what I talk about on my blog. Sorry?

Naturally, a bunch of diabetes educators enjoy talking about food (Costco? Not sure how we got hooked on that topic.). We inquire about one another’s leftovers/lunches and get the run-down on ingredients and preparation method. And to no surprise, people are often very intrigued with what I bring for leftovers.

Because Mr. Prevention was out-of-town last week, I opted to make this vegetarian delight. And wow, wow, wow…I’ll be making them again. While he’ll huff and puff about the lack of meat, that fact will quickly be forgotten when he tastes the flavor and spice of this recipe.

My new boss is a vegetarian and so as I assembled my tostadas, they received lots of attention. Especially from her.

Roasting chickpeas creates a super fun texture that takes away some of their grittiness (I like chickpeas, but I don’t love their texture). The richness from the garam masala and the heat from the cayenne paired with the spicy jalapeno, creamy avocado, and zing from the lime make this combination of flavors truly unique and addicting.

I’m already coming up ideas for what vegetables I could use in addition to, or instead of cauliflower. I’m thinking edamame and squash are musts. Enjoy!





Save Print Roasted Vegetable and Chickpea Tostadas Author: Nicole Morrissey Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 3 servings (2 tostadas each) Ingredients Roasted Vegetables:

10 oz cauliflower florets, cut into smaller florets

1 (14 oz) can chickpeas, drained and rinsed

1 Tbsp olive oil

1 tsp chili powder

1 tsp garam masala

¼ tsp cayenne pepper (omit if you don't want spice!)

¼ tsp salt and black pepper, to taste

6 tostadas Avocado Spread: 1-2 cloves garlic, minced

1 Tbsp olive oil

½ cup cilantro, loosely packed

¼ tsp salt

1 tsp cumin

1 jalapeno, sliced (use less if you prefer less heat)

juice of ½ lime

1 avocado Instructions Preheat oven to 425 degrees F. Place cauliflower and chickpeas on a baking sheet and drizzles with olive oil; toss well. Sprinkle spices over the cauliflower mixture and toss well. Roast cauloflower and chickpeas for 15-20 minutes; remove from oven. Meanwhile, in the bowl of a small food processor or food chopper, combine the ingredients for the avocado spread, omitting the avocado. Pulse until cilantro and jalapeno are minced. Add the avocado and pulse to desired consistency; set aside. Spread each of 6 tostadas with a spoonful of avocado spread and top with roasted veggies. Serve immediately. Notes Recipe ever so slightly adapted from Pinch of Yum Nutrition Information Serving size: 2 tostadas Calories: 460 Fat: 26.7 Carbohydrates: 48.0 Sugar: 2.0 Sodium: 729 Fiber: 11.3 Protein: 10.0 Cholesterol: 0 3.2.2925

Weekly Menu: April 19th – 23rd

Sunday: Salmon Caesar Salad with a Twist

Salmon Caesar Salad with a Twist Monday: Caprese Paninis

Caprese Paninis Tuesday: leftovers

leftovers Wednesday: Dried Cranberry Grain Salad

Dried Cranberry Grain Salad Thursday: Carnitas with Mexican Rice

Be well,