Fundamentally Good

This is a great weeknight recipe! It’s pretty easy to toss together and very healthy and tasty as well.

Ingredients

• 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

Directions

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.