Description
A vibrant bowl filled with roasted sweet potatoes, cauliflower, carrots, chickpeas, and drizzled with a creamy tahini-yogurt sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium head cauliflower, cut into bite-sized florets
- 3 medium carrots, peeled and sliced into 1/2-inch pieces
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups arugula
- 3 tbsp tahini
- 1/2 cup plain Greek yogurt
- 1–2 tsp water (to thin the sauce as needed)
- Optional: lemon juice or zest, 1 clove garlic minced, smoked paprika, or cumin
Instructions
- Preheat the oven to 400°F (200°C).
- Chop sweet potatoes, cauliflower, and carrots into bite-sized pieces.
- Toss the vegetables and chickpeas in olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for about 25–30 minutes or until tender and golden, tossing halfway through for even browning.
- In a bowl, combine the arugula, roasted vegetables, and chickpeas.
- In a small bowl, mix tahini with yogurt and a splash of water to create a sauce. Add a squeeze of lemon and a pinch of salt.
- Drizzle the tahini yogurt sauce over the bowl and serve.
Notes
Don’t overcrowd the pan to allow veggies to brown. Store roasted vegetables in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg