Harissa Roasted Veggies W Chickpeas And Tahini Sauce

Ingredients

1 small head cauliflower, cut into florets

1 large sweet potato, cut into chunks

1 shallot, cut into chunks

1 can chickpeas, rinsed and drained

2 tosps avocado oil

1 tbsp harissa seasoning, with seasonings I measure more with the heart, play around and add more

fresh dill

fresh mint

Tahini sauce:

¼ cup Organic Tahini

½ lemon, juice

2 cloves garlic, or 1/2 tsp garlic powder

Salt, pepper to taste

2 tbsp water, warm

Directions

First make the dressing. In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Drizzle over whatever your heart desires. Set aside.

Preheat oven to 425. Set aside a greased baking sheet.

In a large bowl, add sweet potatoes & cauliflower. Toss with olive oil, salt and harissa seasoning until fully coated.

Place baking sheet in oven and cook for about

5 20 minutes. While veggies are baking add chickpeas and shallot into a bowl and toss with olive oil, salt & harissa until fully coated.

After the veggies have been in for 20-25 minutes, add chickpeas & shallot to baking sheet.

Cook for another 15-20 minutes or until veggies are crispy.

Remove from oven and top with mint, dill and tahini sauce.