SRIRACHA ROASTED VEGGIES & CHICKPEAS

PREP TIME: 10 min.

COOK TIME: 20 min.

MAKES: 2 servings

INGREDIENTS

• 1 bunch radishes, greens trimmed, washed, and cut in half

• 1 medium zucchini, sliced on a bias

• 1 (15-ounce) can chickpeas, rinsed and pat dry

• 3 tablespoons coconut oil

• 1 tablespoon Sriracha

• 1 tablespoon ginger, grated

• 1 tablespoon honey

• 1 batch of miso polenta

• kosher salt, to taste

instructions

1. Pre-heat your oven to 425 F

2. Place coconut oil, Sriracha, ginger, and honey in a small saucepan until the coconut oil melts and everything is incorporated.

3. Put the radishes, zucchini, and chickpeas In a large bowl and pour the coconut oil/ Sriracha mixture over and toss to fully coat the veggies and chickpeas in the sauce.

4. Place the veggies and chickpeas in a single layer on a baking sheet and roast for 20 Minutes.

5. Sprinkle a little salt on them when they come out of the oven and serve.

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