Ingredients:

  • 2 large Sweet Potatoes (600g), cut into 1/2-inch cubes
  • 1 head Broccoli (300g), cut into small florets
  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 1 Red Bell Pepper, sliced into 1-inch strips
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 cup Hulled Tahini
  • 2 tbsp Fresh Lemon Juice
  • 1 clove Garlic, grated
  • 3 tbsp Warm Water
  • 1 pinch Cumin

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed sweet potatoes, drained chickpeas, broccoli florets, and sliced Red Bell Pepper with olive oil, smoked paprika, garlic powder, and sea salt until evenly coated.
  3. Spread the vegetable mixture onto a large baking sheet in a single layer, ensuring they are not overcrowded to allow for proper roasting.
  4. Roast in the oven for 25 minutes until the sweet potatoes are fork-tender and the broccoli edges are slightly charred.
  5. While the vegetables roast, whisk together the tahini, lemon juice, grated garlic, cumin, and warm water in a small bowl until a smooth, drizzling consistency is achieved.
  6. Drizzle the tahini dressing over the roasted vegetables and serve immediately.