Roasted Veggie Orzo Salad - Vegan - PCOS Friendly

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cook 1 cup of orzo according to the package instructions; set aside.

Chop 1 medium red onion roughly and place it in a bowl.

Break off the ends of the asparagus and chop it into halves, adding it to the bowl with the onion.

Peel the sweet potato, discard the skin, and cube it; add to the bowl with the other vegetables.

Spread the chopped vegetables onto a baking sheet.

Drizzle olive oil over the vegetables and season with salt and black pepper to taste.

Preheat the oven to 420°F (216°C).

Roast the vegetables in the oven for 10-15 minutes, then flip them and roast for another 10 minutes.

Drain and rinse 1 can of chickpeas, coat them with olive oil, and season with cracked black pepper and garlic powder; place on a separate baking tray.

Roast the chickpeas in the oven for about 15 minutes.

After 15 minutes, add pecans to the chickpeas and roast for an additional 5 minutes.

Remove the roasted vegetables and chickpeas from the oven; toss the vegetables to prevent sticking.

In a large bowl, combine the cooked orzo, roasted vegetables, chickpeas, and pecans; mix well.

Taste and adjust seasoning if needed; serve warm or cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens