→ Chickpeas & Roasted Veg
01 -
1 medium-large sweet potato, diced into 1-inch chunks (about 2 cups)
02 -
2 cups Brussels sprouts, cut in half
03 -
2 cups broccoli pieces
04 -
½ onion, thinly sliced
05 -
1 can (15 oz) chickpeas, rinsed, drained, and dried off
06 -
2 tablespoons olive oil
07 -
½ teaspoon cumin
08 -
½ teaspoon smoked paprika
09 -
1 teaspoon dried oregano
10 -
1 teaspoon garlic powder
11 -
Salt and pepper, according to taste
→ Extras for Mediterranean Flavor
12 -
¼ cup sliced Kalamata olives
13 -
¼ cup crumbled feta (optional)
14 -
¼ cup chopped fresh parsley
15 -
½ cup halved cherry tomatoes
16 -
¼ cup toasted sunflower seeds or pine nuts
→ Creamy Maple Tahini Sauce
17 -
¼ cup tahini
18 -
1 tablespoon Dijon mustard
19 -
1 tablespoon maple syrup
20 -
1 tablespoon olive oil
21 -
1 clove garlic, finely chopped
22 -
1 tablespoon fresh lemon juice
23 -
2-3 tablespoons warm water, for thinning as needed
24 -
Season with salt and pepper