Description
A flavorful and wholesome roasted cauliflower, chickpea, and potato bowl tossed with aromatic spices and served with a creamy tahini dressing. This easy, vibrant sheet pan recipe makes for a perfect vegetarian meal packed with protein and fiber.
Ingredients
Scale
Vegetables & Legumes
- 1 15oz can chickpeas, drained and rinsed
- 1 head cauliflower, broken into florets
- 3 cups mini potatoes, quartered
Seasonings & Oils
- 1 tbsp extra virgin olive oil (optional)
- 1 tbsp cornstarch
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 lemon, juiced (for roasting mixture)
Dressing
- ½ cup tahini
- 2 cloves garlic, minced
- 1 handful parsley, minced
- 1 lemon, juiced (for dressing)
- 1 tsp maple syrup
- ½ tsp paprika
- 3 tbsp water (or more, to thin)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Vegetables: In a large bowl, combine chickpeas, cauliflower florets, and quartered mini potatoes. Toss them with cornstarch, olive oil, lemon juice, paprika, garlic powder, cumin, and salt until everything is evenly coated.
- Roast Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 45 minutes, tossing halfway through cooking, until potatoes are tender and cauliflower is crispy.
- Make Tahini Dressing: While the vegetables roast, prepare the dressing by combining tahini, minced garlic, parsley, lemon juice, maple syrup, paprika, and 3 tablespoons of water in a bowl. Whisk thoroughly, adding more water if needed, until dressing reaches desired consistency.
- Serve: Pour the tahini dressing onto serving plates and top with the warm roasted vegetable and chickpea mixture. Serve immediately or store components separately in the fridge for up to 4 days.
Notes
- This sheet pan recipe is easy to customize with your favorite spices or additional veggies.
- Using cornstarch helps create a crispy texture on the roasted chickpeas and veggies.
- The tahini dressing adds a creamy, tangy complement to the roasted flavors.
- Store the dressing separately to keep the roasted vegetables crisp for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 6.3 g
- Sodium: 646 mg
- Fat: 20.2 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16.2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 8.6 g
- Protein: 11.3 g
- Cholesterol: 0 mg
