Sheet Pan Harvest Vegetable and Chickpea Bowls

Lily Malterre (author)
Main Dishes Lunch Mediterranean Legumes Lunchbox Recipe Meal Prep Recipe Quick and Easy Recipe Sheet Pan Meal Vegetable Dish
SHEET PAN HARVEST VEGETABLE AND CHICKPEA BOWLS-12
SHEET PAN HARVEST VEGETABLE AND CHICKPEA BOWLS-2
Difficulty
Easy
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4

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!

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

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