Cooked - Roasted Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Vegetables

1.0

1 can Chickpeas: 1 can drained and rinsed, 400 g / 15 oz

1 Onion (large) sliced into wedges

2 Sweet potato(medium) cubed, 450 g / 1 lb

1 cup Broccoli florets, 150 g / 5.3 oz

1 cup Cauliflower florets, 150 g / 5.3 oz

2 tsp Seasoning paprika, cumin, salt, pepper, chili flakes as desired

2-3 tbsp Olive oil 30–45 ml

2 tbsp Tahini 30 g / 1 oz

½ cup Vegan or Greek yogurt 120 g / 4 oz

2 tbsp Lemon juice 30 ml

1 clove Garlic minced or grated

2 tbp Olive oil 30 ml

1 tsp Mustard 5 g / 0.17 oz

1 tsp Agave or honey if not vegan, 5 ml / 0.17 oz

Preheat your oven to 400°F (200°C).
Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.
Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.
While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.
Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 84 weeks ago

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