Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 head of broccoli, chopped into florets
- 3 tablespoons olive oil, divided
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
Instructions
- Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, broccoli florets, and rinsed chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and pepper. Spread the mixture into a single layer.
- Step 2: Roast the vegetables and chickpeas for 20 minutes. After 20 minutes, gently toss the ingredients and return the sheet to the oven for another 10-15 minutes, or until the sweet potatoes are tender and the broccoli edges are lightly charred.
- Step 3: While the vegetables are roasting, prepare the Maple Dijon Tahini Dressing. In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, and lemon juice. Gradually whisk in 2-4 tablespoons of cold water until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
- Step 4: Once the roasting is complete, remove the sheet pan from the oven. If desired, you can gently squeeze a bit of additional fresh lemon juice over the roasted ingredients for extra brightness.
- Step 5: Divide the roasted vegetable and chickpea mixture among serving bowls. Drizzle a generous amount of the Maple Dijon Tahini Dressing over the top before serving warm.
Notes
- Store the roasted vegetable and chickpea mixture separately from the Maple Dijon Tahini Dressing in airtight containers for up to 3 days; the dressing may thicken but can be loosened with a splash of hot water before serving.
- For the best texture, reheat leftover roasted ingredients in a 350°F oven or a toaster oven for 5-8 minutes instead of microwaving, which can make the vegetables mushy.
- To make this a heartier lunch, serve the roasted mixture over a bed of quinoa or brown rice, or mix in some baby spinach just before drizzling with the dressing.
- Ensure your sweet potato cubes are uniformly sized (around 1 inch) to guarantee they become tender at the same time as the smaller, fast-cooking broccoli florets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American