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Roasted Thai Pilaf with Chickpeas

Roasted Thai Pilaf with Chickpeas A CIF Food Is Medicine dinner inspired by Thai flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 12 mins
Cook Time 30 mins
Total Time 42 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 6
Calories: 490
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine dinner inspired by Thai flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education.
Ingredients:
  • 1 cup chickpeas
  • 1 cup quinoa
  • 1 cup snap peas
  • 1 cup cabbage
  • 1 cup broccoli
  • red curry paste
  • lime
  • turmeric
  • 1/2 avocado sliced
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: roasted thai pilaf with chickpeas, thai, dinner, anti-inflammatory, heart healthy, high fiber, diabetes-friendly, cancer prevention education, 1 cup snap peas, 1 cup cabbage
Read it online: https://www.mcmh.us/recipe-maker/roasted-thai-pilaf-with-chickpeas/