Roasted Vegetable & Chickpea Bowl

 

Crispy roasted chickpeas, caramelized sweet potatoes, broccoli, and zucchini topped with a creamy garlic tahini sauce. A colorful, hearty, and delicious meal! 

• 1 1/2 cups cooked chickpeas
• 2 sweet potatoes, cubed
• 2 cups broccoli florets
• 1 zucchini, sliced
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp oregano
• Salt to taste
• Fresh parsley

🥄 CREAMY TAHINI SAUCE

• ¼ cup tahini
• 1 Tbsp lemon juice
• 1 garlic clove, minced
• 2–3 Tbsp water
• Salt



1️⃣ Preheat oven to 425°F (220°C).

2️⃣ Toss chickpeas, sweet potatoes, broccoli, and zucchini with olive oil and seasonings.

3️⃣ Spread on a baking sheet and roast for 25–30 minutes, until golden and crispy.

4️⃣ Whisk tahini, lemon juice, garlic, water, salt, and pepper until creamy.

5️⃣ Add roasted vegetables and chickpeas to a bowl.

6️⃣ Drizzle with creamy tahini sauce and garnish with parsley!

quickmediterranean.recipes

quickmediterranean.recipes