Roasted Vegetables with Creamy Tahini-yogurt Dressing – Your

• total time: 27 minutes

Ingredients

Created by the amazing @dr.vegan

For the Sheet Pan Vegetables:

1 can Chickpeas: 1 can drained and rinsed, 400 g / 15 oz

1 Onion (large) sliced into wedges

2 Sweet potato(medium) cubed, 450 g / 1 lb

1 cup Broccoli florets, 150 g / 5.3 oz

1 cup Cauliflower florets, 150 g / 5.3 oz

2 tsp Seasoning paprika, cumin, salt, pepper, chili flakes as desired

2-3 tbsp Olive oil 30–45 ml

For the Dressing:

2 tbsp Tahini 30 g / 1 oz

1/2 cup Vegan or Greek yogurt 120 g / 4 oz

2 tbsp Lemon juice 30 ml

Salt and pepper: To taste

1 clove Garlic minced or grated

2 tbp Olive oil 30 ml

1 tsp Mustard 5 g / 0.17 oz

1 tsp Agave syrup

Directions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

Spread 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 Vegetables

Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Make the Dressing

While 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 Serve

Remove 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.