Mediterranean Roasted Vegetables with Red Pepper Tahini Sauce
Pan roasted veggies are a quick and easy way to meal prep. This recipe combines sweet potatoes, crispy chickpeas and veggies all cooked together in less than an hour!!! Served with a creamy tahini red pepper sauce.
Servings 4 people
Calories 482kcal
Ingredients
- 2 medium sweet potatoes cut into ½ inch cubes (about 21 ounces)
- 4 cups broccoli cut into small florets about 1 - 1 ½ inches, (about 10 ounces)
- 4 cups cauliflower cut into small florets, (about 12 ounces)
- 2 cans chickpeas drained, or 1 ½ cup cooked
- 5 teaspoons olive oil separated
- ½ teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Roasted Pepper Tahini Sauce
- 1 red bell pepper or you can use a heaping ¼ cup of roasted red peppers or roasted red pepper tapenade
- ¼ cup tahini
- ¼ cup water
- ¼ teaspoon garlic powder
- Juice of one lemon or lime or one teaspoon lemon juice
- 1 pinch red pepper flakes
Instructions
Make the roasted red peppers
- Place the whole red pepper on a flat griddle or cast iron pan and cook until the skin is blackened. Turning over to get all the sides. You can also roast them in the oven or air fryer.
- Remove from the heat and place in a bowl and cover for about 10 minutes.
- When the bell peppers are cooled, remove from the bag and use a spoon to gently scrape off the scorned skin of the bell pepper. Cut open and remove the veins and seeds from the inside.
Prep the sheet pan veggies and chickpeas
- Preheat the oven to 400 degrees F.
- Place sweet potatoes in a bowl and drizzle with 2 teaspoons olive oil. Spread the sweet potato in a single layer on one end of the baking sheet.
- Place the broccoli and cauliflower in a bowl and toss with 2 teaspoons olive oil, and place in middle of baking sheet.
- Toss chickpeas with remaining one teaspoon olive oil and spread out the last end of baking sheet.
- Mix together the salt, pepper, garlic powder, and thyme in a small bowl. Sprinkle over the tray of veggies and chickpeas.
- Move around the pieces of each veggie to evenly distribute the seasoning but try to keep the veggies separated from each other.
- Place the baking tray in hot oven for 30 minutes to cook. Halfway through cooking, stir each item around to brown other sides.
- If ingredients cook faster than the sweet potato, remove them and set them aside until the potato is cooked.
Make the red pepper tahini sauce and serve
- Place tahini, ¼ cup water, ¼ teaspoon garlic powder, roasted red pepper, and lemon juice in a blender and blend until smooth. Add salt to taste and cayenne pepper if desired. Add more water if you prefer a thinner sauce.
- Serve up the roasted vegetables and chickpeas in a bowl with the roasted red pepper tahini sauce.
Notes
Be sure to cut the sweet potatoes into smaller sized pieces than the broccoli and cauliflower. This ensures that they all cook in the same amount of time.
If you need to cook the potatoes longer you can remove the other components from the oven and keep them warm while the sweet potatoes cook longer.
You can swap the vegetables to use other favorites of different combinations but you may need to adjust the length of cooking time .
Stir at least once while the vegetables are cooking so they will evenly brown up. If your oven cooks unevenly I also recommend rotating the try 180° halfway through.
Use two baking pans so everything cooks evenly if your pan isn’t large enough for all the ingredients.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 67g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1036mg | Potassium: 1292mg | Fiber: 18g | Sugar: 9g | Vitamin A: 17464IU | Vitamin C: 140mg | Calcium: 189mg | Iron: 5mg
