Name: Roasted Vegetables and Chickpeas with Creamy Tahini Yogurt Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1 can chickpeas, drained and rinsed (400g / 15 oz); 1 large onion, finely chopped; 2 medium sweet potatoes, cubed (450g / 1 lb); 1 cup broccoli florets (150g / 5.3 oz); 1 cup cauliflower florets (150g / 5.3 oz); Spices to taste: paprika, cumin, salt, black pepper, chili powder; 2–3 tbsp olive oil (30–45 ml); 1/2 cup vegan or Greek yogurt (120g / 4 oz); 2 tbsp lemon juice (30 ml); Salt and black pepper to taste; 1 garlic clove, minced; 2 tbsp olive oil (30 ml); 1 tsp mustard (5g / 0.17 oz); 1 tsp agave or honey if not vegan (5 ml / 0.17 oz)

Directions

1. Preheat Oven

Preheat your oven to 400°F (200°C).

2. Prepare Vegetables

Spread chickpeas, chopped onion, sweet potato cubes, broccoli, and cauliflower evenly on a large baking pan. Drizzle with olive oil and sprinkle with your preferred mix of spices (paprika, cumin, chili powder, salt, and pepper). Toss well to coat everything evenly.

3. Roast Vegetables

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

4. Make the Dressing

While the vegetables are roasting, whisk together tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave (or honey) in a small bowl. If the dressing is too thick, add a few drops of water until you reach your desired consistency.

5. Assemble and Serve

Remove the roasted vegetables and chickpeas from the oven. Spread a layer of tahini-yogurt dressing on a serving plate and top with the roasted mixture. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil if desired.