"I’ve always thought that roasting veggies totally transforms them. Not only taste, but also texture and appearance. It’s a great way to keep things exciting, even with the same ingredients. This bowl is packed with veggies, chickpeas and topped with a creamy tahini sauce."
1 tsp neutral oil, I used avocado oil, optional
2 cup baby red potatoes, unpeeled, chopped into quarters
3 carrots, peeled and julienne cuts (matchsticks)
1 large red onion, chopped
½ bunch asparagus, trimmed and chopped into 3 inch pieces
1 can (15 ounces) of chickpeas, drained and rinsed
¼ tsp salt
¼ tsp pepper
CREAMY TAHINI SAUCE
¼ cup tahini
¼ cup filtered water, add more to thin
1 small lemon, juiced with the seeds removed
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 tsp toasted sesame seeds
Line a large baking sheet with parchment paper. Preheat your oven to 425°F or 218 °C. Evenly spread the potatoes, carrots, and onions on the baking pan. Drizzle with oil and bake for 30 minutes.
While the vegetables are roasting make the Creamy Tahini Sauce. Combine all dressing ingredients in a medium bowl and mix until smooth and creamy. To thin the sauce add more water to thin. Place your sauce in the refrigerator to chill.
Take the vegetables out of the oven and evenly add the asparagus, chickpeas, salt, and pepper to the pan. Bake for an additional 12-15 minutes or until the asparagus is completely cooked
Divide the roasted vegetables and chickpeas into bowls and drizzle with Creamy Tahini Sauce. Taste and add additional seasoning (salt and pepper) and garnish sesame seeds.
I’m Marissa, the recipe creator and food photographer for It’s All Good Vegan. I love to spend my days in the kitchen creating simple and healthy recipes. My mission is to educate others how eating plants can help you live a healthy, balanced life.
Sign up to get the latest on sales, new releases and more …