Sheet Pan Masala Spiced Veggie Bowl

Author

Samah Dada

Servings

4 to 6

Category

Main Course

Ingredients

• 1 sweet potato, sliced
• 1 tbsp olive oil
• 1/4 tsp cayenne (if you’re really about the spicy life, up this to 1/2 tsp)
• Kosher salt
• Freshly ground black pepper
• 1 15.5 oz can chickpeas, rinsed, drained, and patted dry
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp paprika
• Kosher salt
• Freshly ground black pepper
• 1 head broccoli, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp turmeric
• Kosher salt
• Freshly ground black pepper
• 1/4 cup tahini
• Juice of 1 lemon
• 1/2 tsp turmeric
• Kosher salt
• Freshly ground black pepper
• Splash of water to thin to your desired consistency

Directions

1. Preheat oven to 400 degrees, and prepare a sheet-pan by lining with parchment paper.
2. Cut sweet potatoes into 1-inch slices. Toss in a bowl with 1 tbsp olive oil, cayenne pepper, salt and pepper. Arrange on one side of the parchment paper. Using the same bowl, add chickpeas and toss with the olive oil, cumin, turmeric, paprika, salt and pepper. Arrange in the middle of the sheet-pan. Now, toss the broccoli (in the same bowl, yay less dishes!) in the olive oil, cumin, turmeric, salt and pepper. Arrange on the remaining side of the sheet-pan.
3. Roast in the oven for 30 minutes. Remove from oven, toss chickpeas, broccoli, and sweet potatoes, and return to the oven for 10-15 more minutes, ensuring that all sides are charring nicely, and chickpeas are golden brown and a little crispy.
4. While the vegetables and chickpeas are roasting, you can make the turmeric tahini sauce by combining all ingredients and whisking together - adding a few tbsp of water to thin the sauce to your desired consistency.
5. Remove veggies from oven, serve over rice or quinoa (optional) and drizzle with turmeric tahini sauce.