Cookwith

Name: Groovy 70s Vegetarian Dinner Platter
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large sweet potato, peeled and cut into 1/2-inch rounds; 2 medium zucchinis, sliced into thick coins; 1 red bell pepper, cut into large strips; 1 yellow bell pepper, cut into large strips; 1/2 small red onion, sliced into wedges; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and black pepper, to taste; 1 can (15 oz) chickpeas, drained and rinsed; 1/4 cup fresh parsley, chopped; 1 lemon, zested and juiced; 1 cup cooked wild rice (from about 1/3 cup dry); 1/2 cup crumbled feta cheese (optional, omit for dairy-free); 1/2 cup Greek yogurt (for dipping sauce); 1 tbsp fresh dill, chopped; 1 tbsp honey or agave syrup; 1/2 tsp ground cumin; 1/2 tsp turmeric; 1/4 cup toasted sunflower seeds; 2 tbsp golden raisins

Groovy 70s Vegetarian Dinner Platter

CrushedLemon1034

Channeling the playful energy and bold colors of the 70s, this vegetarian dinner platter is a feast for the senses—just like the era’s music and style. Roasted veggies and turmeric-spiced chickpeas deliver flavorful, caramelized notes reminiscent of soulful vinyl grooves. A wild rice salad, accented by golden raisins and sunflower seeds, adds hearty texture and nostalgic flair. The creamy lemon-dill yogurt sauce is a nod to California’s vibrant produce and sunshine. Taste, color, and texture come together for a far-out retro dinner worthy of a convertible ride down the coast.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Arrange sweet potato rounds, zucchini coins, bell pepper strips, and red onion wedges on the baking sheet. Drizzle with 1 1/2 tbsp olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly and spread out in a single layer.
Roast vegetables for 25-30 minutes, flipping halfway, until lightly charred and tender.
Meanwhile, in a small bowl, toss chickpeas with 1/2 tbsp olive oil, cumin, turmeric, and a pinch of salt. Spread on a second small baking sheet. Add to oven for the last 15 minutes of roasting; chickpeas should become slightly crisp.
While veggies roast, combine Greek yogurt, dill, lemon juice (reserve zest), and honey/agave in a bowl. Stir, season with salt and pepper, and refrigerate until serving.
Fluff cooked wild rice with a fork. Fold in lemon zest, parsley, toasted sunflower seeds, golden raisins, and season with salt and pepper.
To assemble the platter: On a large tray, arrange a base of wild rice salad. Artistically pile roasted veggies and chickpeas on top. Scatter with feta cheese (if using). Serve with a small bowl of yogurt-dill sauce on the side. Garnish with extra parsley and sunflower seeds for a 'shag rug' effect.