Sheet Pan Mediterranean Dinner

veganricha.com

Mariely's Recipes

subheading: For the roasted veggies and chickpeas:

3 teaspoons oil divided

1 cup ( 136 g) cubed golden beet

1 cup ( 133 g) cubed parsnip or other vegetables such as turnip or carrots or sweet potato

1 cup ( 100 g) chopped cauliflower

1 red bell pepper chopped into ½ to ¾ inch

1 cup ( 140 g) cubed butternut squash

15 ounce ( 425 g) can of chickpeas or 1 ½ cups cooked chickpeas

½ teaspoon oregano

½ teaspoon black pepper

½ teaspoon salt

3 to 4 teaspoons Shawarma spice blend

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

2 cloves garlic minced

subheading: For the Mediterranean dressing:

2 tablespoons lemon juice

1.5 tablespoons extra virgin olive oil

¼ teaspoons salt

½ teaspoon oregano

¼ teaspoon black pepper

2 cloves of garlic minced

1 teaspoon maple syrup

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