Description
A vibrant and nutritious dish featuring roasted sweet potatoes and various vegetables, topped with a creamy tahini dressing, perfect for quick weeknight meals.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 sweet potatoes, diced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 bell pepper, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Water to thin dressing, as needed
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes, zucchini, broccoli, and bell pepper with olive oil, salt, and pepper until well coated.
- Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, or until they are golden brown and tender.
- Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, Dijon mustard, and enough water to thin it to your desired consistency.
- Combine the roasted veggies with chickpeas, and drizzle with tahini dressing before serving.
Notes
Avoid overcrowding the baking sheet to ensure proper roasting. Experiment with spices to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg