Harissa-Roasted Vegetables and Chickpeas with Tahini Yogurt

• servings: 4 servings

Ingredients

2 tablespoons harissa paste 3 tablespoons olive oil ½ teaspoon kosher salt 1 medium head cauliflower, cut into large florets 2 medium sweet potatoes, scrubbed well and cut into 1-inch pieces 1 (15-ounce) can chickpeas, drained and rinsed to finish: ⅓ cup whole-milk yogurt (not Greek) 2 tablespoons tahini 1 small clove garlic, grated juice of ½ lemon flaky salt to taste 1 to 4 tablespoons water 3 scallions, thinly sliced ¼ cup roughly chopped cilantro leaves

Directions

1. Preheat the oven to 400°F.

2. Combine the harissa paste, olive oil, and salt in a large mixing bowl. Add the cauliflower, sweet potatoes, and chickpeas, and mix with your hands until everything is very well coated.

3. Transfer to a rimmed (18x13-inch) half sheet pan and roast in the oven for 45 minutes.

4. While the veggies cook, make your tahini yogurt sauce. Whisk together the yogurt, tahini, garlic, and lemon juice, and season to taste with salt. Thin with water as needed to reach your desired consistency.

5. When the timer goes, remove the sheet pan from the oven and sprinkle the veggies with a little flaky salt. Drizzle or dollop on your yogurt tahini sauce and garnish with sliced scallions and cilantro leaves.