Maple Tahini Roasted Veggies (Print Version)

# Ingredients:

→ Vegetables and Legumes

01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 can (15 oz) chickpeas, drained and rinsed

→ Dressing

05 - 3 tablespoons tahini
06 - 2 tablespoons maple syrup
07 - 1 tablespoon olive oil
08 - 1 tablespoon lemon juice
09 - Salt, to taste
10 - Black pepper, to taste

→ Garnish

11 - Fresh parsley, chopped (optional)

# Instructions:

01 - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the diced sweet potato, chopped red bell pepper, sliced zucchini, and chickpeas.
03 - Drizzle with olive oil and sprinkle with salt and black pepper. Toss well to ensure even coating.
04 - Transfer the vegetable and chickpea mixture onto the prepared baking sheet in a single layer.
05 - Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
06 - In a small bowl, whisk together tahini, maple syrup, lemon juice, and 1 tablespoon of water until smooth. Adjust water for desired consistency.
07 - Divide roasted vegetables and chickpeas among serving bowls.
08 - Drizzle the prepared maple tahini dressing generously over the bowls.
09 - Top with freshly chopped parsley and serve warm.

# Notes:

01 - Adjust the consistency of the dressing by adding more water, a teaspoon at a time.
02 - Roasting time may vary depending on the size of your vegetable pieces.

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