Roasted Vegetables with Creamy Tahini-Yogurt Dressing

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

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)

Instructions

Preheat the Oven Preheat your oven to 400°F (200°C).

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.

Dressing

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.

Nutrition

• Calories: 485 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 0.003 g
• Cholestérol: 2 mg
• Sodium: 122 mg
• Glucides Totaux: 62 g
• Fibres Diététiques: 14 g
• Sucres Totaux: 14 g
• Protéines: 17 g