Description
A warm and hearty salad featuring roasted sweet potatoes, broccoli, red onions, brussels sprouts, and chickpeas, all tossed in a creamy tahini dressing.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 2 cups broccoli florets
- 1 large red onion, cut into wedges
- 1 ½ cups brussels sprouts, halved
- 1 can (15 oz) chickpeas, rinsed and dried
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup tahini
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon maple syrup
- Water, as needed to thin the dressing
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes, broccoli, red onion, brussels sprouts, and chickpeas with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer. Use two sheets if needed to avoid overcrowding.
- Roast for 25 to 30 minutes, flipping halfway through, until everything is golden and crisp at the edges.
- While the veggies roast, whisk together tahini, lemon juice, garlic powder, maple syrup, and water until smooth and pourable.
- Let the roasted vegetables cool slightly, then drizzle with tahini dressing and gently toss to coat.
- Serve warm, garnished with fresh parsley or sesame seeds if desired.
Notes
- Pat chickpeas dry before roasting for extra crispiness.
- Use two baking sheets to avoid steaming the vegetables.
- Store dressing separately to keep salad fresh when making ahead.
- Add grains like quinoa or farro to make it a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg