Description
A vibrant and nutritious bowl packed with roasted sweet potatoes, cauliflower, chickpeas, and a creamy tahini yogurt sauce.
Ingredients
- 2 sweet potatoes, diced
- 1 head of cauliflower, cut into florets
- 2 carrots, sliced
- 1 can chickpeas, drained and rinsed
- 2 cups arugula
- 2 tablespoons tahini
- 1/2 cup yogurt
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut sweet potatoes, cauliflower, and carrots into bite-sized pieces.
- Toss the veggies and chickpeas with olive oil, salt, and pepper; spread them out on a baking sheet.
- Roast for 25-30 minutes or until the veggies are tender and golden.
- In a bowl, mix tahini and yogurt to create a sauce.
- Layer arugula, roasted veggies, and chickpeas in a bowl, then drizzle tahini yogurt sauce on top.
- Serve warm and enjoy!
Notes
Can customize with other vegetables or greens. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan