Roasted Veggies with Maple Tahini (Printable Version)
# What You'll Need:
→ Veggies and Beans
01 -
1 medium sweet potato, skinned and cubed
02 -
1 red bell pepper, diced
03 -
1 zucchini, cut into rounds
04 -
1 can (15 oz) chickpeas, washed and drained
→ Sauce
05 -
3 tablespoons tahini
06 -
2 tablespoons maple syrup
07 -
1 tablespoon olive oil
08 -
1 tablespoon lemon juice
09 -
Salt, as needed
10 -
Black pepper, as needed
→ Topping
11 -
Chopped fresh parsley (if you want)
# Steps to Follow:
01 -
Get your oven going at 400°F (200°C) and put some parchment paper on a baking tray.
02 -
Grab a big bowl and throw in your cubed sweet potato, diced red bell pepper, zucchini rounds, and the chickpeas.
03 -
Pour some olive oil over everything and add a bit of salt and black pepper. Mix it all up so everything's coated.
04 -
Dump the whole mix onto your lined baking tray and spread it out flat.
05 -
Stick it in the oven for 30-35 minutes. Give it a stir halfway. You'll know it's done when the veggies are soft and starting to brown.
06 -
In a smaller bowl, stir the tahini, maple syrup, lemon juice, and a spoonful of water until it's all smooth. Add more water if it's too thick.
07 -
Split all the roasted stuff between your serving bowls.
08 -
Spoon plenty of the maple tahini sauce over each bowl.
09 -
Sprinkle some parsley on top if you like and enjoy while it's warm.
# Additional Tips:
01 -
If your sauce is too thick, just add a bit more water, a little at a time.
02 -
Your cooking time might change depending on how big you cut your veggies.