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Roasted Vegetable Hot Pot with Buckwheat Noodles

Roasted Vegetable Hot Pot with Buckwheat Noodles
Roasted Vegetable Hot Pot with Buckwheat Noodles is a dairy free and vegetarian side dish. This recipe serves 6. One serving contains 211 calories, 9g of protein, and 7g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, soba noodles, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 22 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
Toss first 4 ingredients in a bowl with olive oil and cumin to coat.
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Olive OilOlive Oil
CuminCumin
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BowlBowl
3
Spread vegetables evenly on a lightly greased rimmed baking sheet, and season with salt and pepper.
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Salt And PepperSalt And Pepper
VegetableVegetable
SpreadSpread
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Baking SheetBaking Sheet
4
Bake for 20 to 25 minutes or until vegetables are tender and golden brown around edges.
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VegetableVegetable
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OvenOven
5
Place broth and next 4 ingredients in a large saucepan, and bring to a low boil.
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BrothBroth
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Sauce PanSauce Pan
6
Add chickpeas, salt, and pepper, and simmer 2 to 3 minutes.
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ChickpeasChickpeas
PepperPepper
SaltSalt
7
Add roasted vegetables, parsley, and 2 tablespoons chopped cilantro; stir to mix. Discard bay leaves.
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Bay LeavesBay Leaves
VegetableVegetable
CilantroCilantro
ParsleyParsley
8
Serve warm in large bowls; top with noodles and cilantro leaves, if desired.
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Fresh CilantroFresh Cilantro
PastaPasta
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BowlBowl
DifficultyMedium
Ready In22 m.
Servings6
Health Score65
Dairy FreeVegetarianVery Healthy
DietsDairy FreeLacto Ovo Vegetarian
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