Ingredients
- Broccoli florets: 1 large head
- Sweet potato: 1 large, cubed
- Red onion: 1, sliced
- Chickpeas: 1 (15-ounce) can, drained and rinsed
- Tahini: 1/4 cup
- Lemon juice: 2 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 2 cloves, minced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the broccoli, sweet potato, red onion, and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Step 3: Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
- Step 4: While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, and 2-3 tablespoons of water (or more, to reach desired consistency). Season with salt and pepper to taste.
- Step 5: Divide the roasted vegetables among bowls. Drizzle generously with tahini dressing.
- Step 6: Serve immediately. Garnish with fresh herbs, if desired.
Notes
- Leftover roasted veggies and tahini dressing can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Reheat roasted vegetables in a skillet over medium heat for best texture, avoiding sogginess from microwaving.
- Serve these bowls over a bed of quinoa or brown rice for a heartier and more satisfying meal.
- For extra flavor, try adding a pinch of smoked paprika to your vegetables before roasting!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American