Cooked - Fall Sheet Pan Dinner

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Sheet Pan Dinner

4.0

15 oz chickpeas (1 can, drained and rinsed)

1 head cauliflower (broken into florets)

2 sweet potatoes (large, peeled and chopped)

1 tbsp extra virgin olive oil (optional)

1 tbsp cornstarch

2 tbsp paprika

1 tsp garlic powder

1 tsp cumin

1 tsp salt

½ cup plant-based yogurt (thick, Greek-style or Skyr)

¼ cup tahini

1 tbsp dijon mustard

1 tsp maple syrup

2 tbsp water

Salt and pepper (to taste)

Fresh parsley (for topping the dish)

1 tbsp lemon juice

Preheat the oven to 400F and line a baking sheet with parchment. Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, and spices until covered. Roast for 35 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.
While the vegetables bake, make the dressing by combining all ingredients in a jar.
Pour the dressing onto a plate, followed by the roasted vegetables and fresh parsley. Enjoy immediately, or store separately in the fridge for up to 4 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Sheet Pan Dinner

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 37 weeks ago

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