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sheet pan roasted vegetables in a bowl with tahini sauce

Sheet Pan Roasted Vegetable Turmeric Tahini Bowls


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5 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 45 minutes
  • Yield: 2 Servings 1x

Description

Sheet Pan Roasted Vegetables and Chickpeas dressed in a Turmeric Tahini Sauce is the perfect fuss free weeknight meal on the table in under 1 hour. Also amazing for a easy vegan meal prep!


Ingredients

Units Scale

Sheet Pan:

  • 4 medium carrots, peeled and chopped (370g)
  • 1 lbs baby potatoes, halved (450g)
  • 1 small head of broccoli, cut into florets (300g)
  • 1 small head of cauliflower, cut into florets (300g)
  • 1 medium onion, quartered (150)
  • 1 14 oz can chickpeas, drained & rinsed (1.5 cups cooked chickpeas // 275 g)
  • 1 tbsp olive oil, optional

Turmeric Tahini Sauce:

Optional Add-ons:

  • avocado
  • nuts
  • seeds

Instructions

  1. Pre-heat oven to 425 F. 
  2. Spread carrots, potatoes and chickpeas on baking sheet and season with olive oil (optional), salt and pepper. Bake for 20 minutes.
  3. Remove the pan from the oven and flip/scatter the carrots, potatoes and chickpeas. Add the onions, broccoli and cauliflower, and lightly season with salt and pepper. Place back into the oven to bake for 15-20 minutes. 
  4. Add all the turmeric tahini sauce ingredients into a bowl and set aside.
  5. Once the vegetables are done roasting, serve immediately. Drizzle turmeric tahini sauce over. Add any additional toppings like avocado, nuts and seeds. Serve and enjoy!

Notes

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Entree
  • Method: Roasting
  • Cuisine: vegan, gluten free

Nutrition

  • Serving Size: 1 serving
  • Calories: 639g
  • Sugar: 27.8g
  • Sodium: 1159mg
  • Fat: 13.6g
  • Saturated Fat: 1.9g
  • Unsaturated Fat: 9.2g
  • Trans Fat: 0
  • Carbohydrates: 114.2g
  • Fiber: 28.7g
  • Protein: 25.7g
  • Cholesterol: 0