Roasted Vegetable and Chickpea Bowl with Tahini Dressing

Roasted Vegetable and Chickpea Bowl with Tahini Dressing

Ingredients:

For the Bowl:

• 1 can (15 oz) of chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and chopped into cubes
• 2 carrots, peeled and sliced into rounds
• 1 head of broccoli, cut into florets
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2-3 tablespoons water (adjust for consistency)
• Salt, to taste

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roast Vegetables: Toss the sweet potatoes, carrots, broccoli, and zucchini in olive oil, paprika, cumin, salt, and pepper. Spread them evenly on the baking sheet. Add the chickpeas to the same sheet (or a separate one if needed), drizzle with a bit more olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly charred, and the chickpeas are crispy.
3. **Prepare Tah