This easy, vegan meal is full of flavor and fiber. With fewer dishes and practically hands-off cooking, this recipe is ideal for a busy weeknight or meal prep. I like to serve it over quinoa with some extra olive oil for a simple, balanced work lunch. Pair it with the lemon tahini dressing if you prefer your food with a little more sauce!
Ingredients
Roasted Vegetables & Chickpeas
3 small
delicata squash
seeded and sliced into half-moons
2 small
sweet potatoes
cut into half-moons
1 medium
russet potatoes
cut into half-moons
1 medium
red onions
sliced into wedges
1 cans
chickpeas
drained and rinsed
2 cups
chopped
kale
4 tablespoons
extra virgin olive oil
1 teaspoons
ground cumin
1 teaspoons
smoked paprika
1 teaspoons
turmeric powder
¼ teaspoons
cayenne pepper
1½ teaspoons
sea salt
½ teaspoons
ground
black pepper
Tahini Sauce
⅓ cups
sesame tahini
4 tablespoons
lemon juice
4 tablespoons
water
1 cloves
garlic
crushed
1 teaspoons
lemon zest
½ teaspoons
sea salt
2 tablespoons
minced
parsley
