Sheet Pan Roasted Veggie & Chickpea Bowl with Tahini Sauce

This roasted cauliflower and butternut squash chickpea bowl is a nutrient-packed, plant-based meal that’s perfect for lunch or dinner. Crispy chickpeas, butternut squash, and cauliflower are tossed with warm spices and roasted to perfection, then drizzled with a creamy tahini dressing for the ultimate flavor boost. It’s vegan, high-fiber and naturally gluten-free. Add protein and you have a perfectly balanced meal.

Ingredients:

1100 grams Cauliflower (about 2 medium heads, chopped)

1200 grams Butternut Squash, cubed

1 15-ounce can chickpeas, rinsed and drained

2 Tbsp garlic powder

2 Tbsp cumin

2 Tbsp paprika

Salt to taste.

1/4 cup tahini

1/2 cup plain greek yogurt

2 Tbsp dijon mustard

water or broth (for desired thickness of sauce)

Directions:

Mix veggies with 2 tbsp garlic powder, cumin and paprika. Salt to taste.

Roast at 400 degrees for about 20 minutes or until desried tenderness.

Mix dressing (tahini, yogurt, dijon and water)

Serve veggies with dressing drizzled on top.

Makes 10 servings. (about 170 grams of veggies per serving and 25 grams of sressing)

Nutritional Information per Serving:

Calories: 175

Carbohydrates: 28 grams

Protein: 8 grams

Fat: 4 grams

Fiber: 7 grams