Pepper Plant (no relation to Robert) has survived – from seed to sprout, to current pepper producing champion – for over a year in the backyard of Blue House.

A month or two ago, fat bumblebees buzzed around delicate white blossoms that have now been replaced by an abundance of green and orange peppers. These baubles dangle from the branches, weighing them down with satisfaction.

These baby bells stay small in size, but the fresh and vibrant flavor rings pure and true! Dice them up to sprinkle on a salad, OR, roast them. While you are at it… just roast everything! Then, naturally, top it all with cheese.

Roasted Veggie Chickpea Bowl

Bell Peppers
2 Small Sweet Potatoes, Diced
1 Head of Broccoli, Chopped
¼ of a Large Red Onion, Sliced
2 Cloves of Garlic, Minced
1 Bag of Fresh Spinach
1 Can Chickpeas (16 oz), Rinsed & Drained
1 Tbs. Chili Garlic Sauce (I used Huy Fong)
1 Tbs. Basil Paste
1-2 Tsps. Smoked Paprika
Salt & Pepper
Olive Oil
Havarti Cheese, Grated

Preheat oven to 400F

Peppers
Remove the tops and seeds
Drizzle a little olive oil and sprinkle salt and pepper
Roast in the oven about 15 minutes, turning the peppers over halfway through

Sweet Potatoes
Toss with olive oil, salt, pepper, and smoked paprika
Roast 15-20 minutes, flipping halfway through
The goal is crispy potatoes with a fluffy center

Broccoli
Mix with onions and garlic
Olive oil, salt, pepper
Roast 10-12 minutes

Chickpeas
Coat with basil and chili paste
Roast 10-12 minutes
Toss then cover with spinach and roast another 5 minutes

Final Touches
Choose two plates or bowls or plate-bowls
Layer the sweet potatoes, followed by the broccoli, then chickpeas and spinach
Slice and arrange the roasted peppers
Top with cheese and watch as it immediately begins to melt

Don’t forget a fork!

This cozy bowl of layered veggies sends sweet and savory flavors that comfort and satisfy!