Ingredients:

  • 2 large Sweet potatoes (diced into 1/2-inch cubes)
  • 1 head Broccoli (cut into small florets)
  • 1 Red bell pepper (thickly sliced)
  • 1 Red onion (cut into 1-inch wedges)
  • 1 can (15 oz) Chickpeas (drained, rinsed, and patted bone-dry)
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1/4 cup Raw tahini
  • 2 tbsp Freshly squeezed lemon juice
  • 1 clove Garlic (grated)
  • 3 tbsp Warm water (to thin)

Instructions:

  1. Preheat the oven to 425°F (220°C) and make sure your rack is in the center position.
  2. Peel and dice the sweet potatoes into 1/2 inch cubes. Check they are uniform so they cook at the same rate.
  3. Wash and dry the veggies. Cut the broccoli into small florets and thickly slice the red pepper and onion.
  4. After rinsing the chickpeas, roll them between two paper towels until they are bone dry and the skins start to feel papery.
  5. In a large bowl, toss the potatoes, broccoli, peppers, onions, and chickpeas with the olive oil and all the dry spices.
  6. Spread everything onto the baking sheet in a single layer. Ensure no veggies are overlapping or they will steam instead of roast.
  7. Bake for 25 minutes until the sweet potatoes are tender and the broccoli tips are charred.
  8. While the veggies roast, combine the tahini, lemon juice, and grated garlic.
  9. Slowly add warm water one tablespoon at a time until it reaches a pourable, velvety consistency.
  10. Drizzle the sauce generously over the hot vegetables and serve immediately while the textures are at their peak.