This is a great weeknight recipe! It’s pretty easy to toss together and very healthy and tasty as well.
- 1 head of cauliflower
- 2-4 sweet potatoes, depending on size
- 2 cups cooked chickpeas
- 1 red onion
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 2 tbsp honey or maple syrup
- 2 tsp salt
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cayenne pepper
- 1 tsp oregano
For serving: shredded lettuce, sliced cucumber, prepared quinoa
For tahini dressing: 1/2 cup tahini, juice of 1/2 lemon, 1 tsp salt, 1/2 cup water – whisk all together
Preheat oven to 400º and prep first ingredients: Cut cauliflower into small florets, peel and dice sweet potatoes into small cubes, and drain and dry chickpeas. Note: They will not crisp up in the oven if they’re too wet. Slice red onion into long, thin pieces.
In a large bowl, combine remaining ingredients together into a sauce. Toss the vegetables into the sauce and spread out between 2-3 sheet pans. You can keep the vegetables separate or combine them, but I prefer to keep them separate due to potentially different cook times in the oven.
Roast the vegetables for about 25-35 minutes in the oven and serve with lettuce, cucumber, and quinoa. Douse with a generous pour of the tahini dressing.