Description
A vibrant bowl filled with roasted sweet potatoes, chickpeas, and veggies topped with a creamy tahini yogurt dressing.
Ingredients
Scale
- 1 head cauliflower, chopped
- 2 carrots, chopped
- 1 sweet potato, peeled and cubed
- 1 cup chickpeas, rinsed and drained
- 2 tablespoons tahini
- ½ cup yogurt
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon cumin
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the cauliflower and carrots into similar-sized pieces, and toss them with olive oil, salt, and pepper.
- Spread the cauliflower and carrots on a baking sheet and roast for 25-30 minutes.
- Meanwhile, peel and cube the sweet potato. Cook in boiling water for 10-15 minutes until fork-tender.
- Rinse the chickpeas, toss with olive oil and spices, then roast on another baking sheet for 20 minutes.
- Mix the tahini and yogurt in a bowl, adding water for desired consistency.
- Assemble your bowl by layering the roasted vegetables and chickpeas, drizzle with tahini yogurt dressing, and enjoy!
Notes
Feel free to customize with your favorite seasonal vegetables or grains.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg