Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the drained chickpeas, diced sweet potato, red onion wedges, and broccoli florets. Drizzle with olive oil, sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add water, one tablespoon at a time, until the dressing reaches your desired creamy consistency.
- Divide the roasted vegetables and chickpeas among four bowls. Drizzle generously with the tahini dressing.
Nutrition
Notes
You can customize this bowl with your favorite vegetables like bell peppers, zucchini, or cauliflower. Serve immediately.