Cooked - Roasted Vegetables With Creamy Tahini-yogurt Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Vegetables With Creamy Tahini-yogurt Dressing

4.0

400 g Chickpeas: 1 can (drained and rinsed)

1 Onion (large) (sliced into wedges)

2 Sweet potato (medium) (cubed)

150 g Broccoli (florets)

150 g Cauliflower (florets)

2 tsp Seasonings (to taste) (paprika, cumin, salt, pepper, paprika, cumin, chili flakes as desired)

2-3 tbsp Olive oil

2 tbsp Tahini

120 g Vegan or Greek yogurt

2 tbsp Lemon juice

Salt and pepper: (To taste)

1 clove Garlic (minced or grated)

2 tbsp Olive oil

1 tsp Mustard

1 tsp Agave (or honey if not vegan)

Preheat the Oven
Prepare the VegetablesSpread 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 VegetablesRoast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.
Make the DressingWhile 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.
Assemble and ServeRemove 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🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 32 weeks ago

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