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Ingredients
For the Roasted Vegetables:
1/2 head cabbage, cut into wedges
2 large potatoes, diced
3 large carrots, sliced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
For the Brown Rice:
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1 cup brown rice
2 cups water
Pinch of salt
For the Harissa and Cilantro Cashew Yogurt Sauce:
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