We love making sheet-pan meals. So easy and delicious; like anything roasted tends to be.
There is no fancy formula to this recipe. Pick some colorful vegetables and open a can of beans, then make this delicious tahini sauce that adds a bright creamy element to the roasted veggies. It’s so good and simple to make! Just tahini, lemon, garlic powder, onion powder, and salt! Whisk and slowly add water until you get the creaminess you desire.
Make it your own, add a grain or use any veggies you already have at home. Sweet potatoes, bell peppers, zucchini, etc. It's all delicious, especially topped with our lemon tahini dressing! Save time by using pre-cut vegetables, fresh or frozen.
Other Recipes You Might Enjoy
Mashed Chickpea Salad Sandwich
Three Bean Salad
Lemony Kale and White Bean Soup
Ingredients
Method
- Preheat oven to 425 °F
- Chop2 cups broccoli florets, 1 large carrot, and 2 small gold potatoes into bite sizes. Place on a large baking sheet.
- Drain, rinse, and dry 1 can chickpeas. Add to the baking sheet and drizzle 1-2 Tbsp olive oil and ½ tsp salt over all veggies and chickpeas. Toss gently to combine and bake for 40 - 45 minutes or until desired tenderness. Stir halfway through the baking.
- In a small bowl or cup, add ¼ cup tahini, fresh juice from 2 lemons, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1-2 Tbsp water to thin out. Add a little water at a time until desired creaminess.
- Get a little fancy and serve with some freshly chopped parsley.
