Description
A flavorful and easy sheet pan dinner featuring roasted vegetables and chickpeas tossed in a spicy maple tahini sauce. Perfect for a nutritious weeknight meal with a delicious balance of sweet, spicy, and nutty flavors.
Ingredients
1 large sweet potato, peeled and cut into 1-inch cubes
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup Brussels sprouts, trimmed and halved
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons tahini
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon sriracha sauce
1 garlic clove, minced
1 tablespoon water
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, zucchini slices, Brussels sprouts halves, and chickpeas.
Drizzle the olive oil over the vegetables and chickpeas. Sprinkle smoked paprika, ground cumin, cayenne pepper, salt, and black pepper evenly over them. Toss well to coat everything evenly.
Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
While the vegetables roast, prepare the spicy maple tahini sauce. In a small bowl, whisk together tahini, maple syrup, soy sauce, lemon juice, sriracha sauce, minced garlic, and water until smooth and creamy. Add more water if needed to reach a pourable consistency.
Once the vegetables and chickpeas are roasted, transfer them to a large serving bowl.
Pour the spicy maple tahini sauce over the roasted vegetables and chickpeas. Toss gently to coat evenly.
Serve warm, garnished with additional sriracha or lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes