Description
A flavorful and easy one-pan meal featuring roasted vegetables and chickpeas tossed in a spicy maple tahini sauce. Perfect for a wholesome weeknight dinner with minimal cleanup.
Ingredients
1 medium sweet potato, peeled and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, peeled and cut into wedges
1 cup Brussels sprouts, trimmed and halved
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt, to taste
1/4 cup tahini
3 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon lemon juice
1 garlic clove, minced
2 to 3 tablespoons warm water
Fresh cilantro leaves, for garnish
Toasted sesame seeds, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, red onion wedges, Brussels sprouts, and chickpeas.
Drizzle the olive oil over the vegetables and chickpeas. Sprinkle smoked paprika, ground cumin, cayenne pepper, and salt to taste. Toss well to coat evenly.
Spread the seasoned vegetables and chickpeas in a single layer on a large rimmed 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, and minced garlic.
Gradually add warm water, one tablespoon at a time, whisking until the sauce is smooth and pourable but still thick.
Once the vegetables are roasted, remove the sheet pan from the oven and drizzle the spicy maple tahini sauce evenly over the vegetables and chickpeas.
Gently toss everything on the sheet pan to coat with the sauce.
Serve immediately, garnished with fresh cilantro leaves and toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes