Vegan Kofta Plates with Roasted Vegetables

🧂 Ingredients

• 2 medium zucchini

  chopped
• 2 medium yellow squash

  chopped
• 1 pint grape or cherry tomatoes

  halved
• 1/2 large red onion

  chopped
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 tablespoon fresh mint

  minced
• 2 tablespoons fresh parsley

  finely chopped
• 3 garlic cloves

  minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon ground cinnamon*
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground ginger
• 1/4 cup grated onion**
• 1 12-16 ounce package plant-based ground meat, like Impossible
• 1 cup plain yogurt

  dairy-free as desired
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove

  minced
• 1-2 tablespoons lemon juice
• 1/4 teaspoon cumin
• 1/2 teaspoon salt and pepper
• pinch cayenne
• 2 cups cooked couscous

Instructions

• 1 Add the zucchini, squash, tomatoes, and red onion to a large sheet pan and
  drizzle with olive oil, garlic powder, and oregano. Using your hands, rub the
  oil and spices all over the vegetables, then spread them in a single layer.
  Roast for 30-40 minutes, tossing halfway through until tender.
• 2 Preheat the oven to 400 degrees F. In a large bowl, mix together all of the
  meatball ingredients except for the plant-based meat. Add the plant-based meat
  and stir together, then roll into 1 tablespoon balls (I use this scoop
  [https://amzn.to/412xp1o]) and place on a baking sheet. Cook for 15-18 minutes
  or until cooked through.
• 3 Mix together all of the ingredients, then taste, adjusting to preference– adding
  more salt, lemon, and olive oil as desired.
• 4 Divide the cooked couscous into 4 bowls, then top with the vegetables and
  meatballs. Drizzle with the sauce.

Nutrition Info