Rainbow Veggie Sheet Pan with Green Tahini Sauce

jenneatsgoood.com

Jessie Braun

subheading: RAINBOW VEGGIE SHEET PAN:

1 large or 2 medium sweet potatoes, peeled & chopped into ½″ pieces

1 red bell pepper, chopped into thin slices

½ large head of broccoli, chopped into small florets (about 3 cups)

⅓ purple cabbage head, chopped into thin slices (about 3 cups)

2 cans chickpeas, drained, rinsed, & dried with a paper towel

2 to 3 tbsp olive or avocado oil

1 tsp salt + additional to taste

½ tsp black pepper

2 tsp garlic powder

2 tsp smoked paprika

2 tsp dried oregano

subheading: GREEN TAHINI SAUCE:

⅔ cup fresh chopped cilantro, packed (stems removed)

⅔ cup fresh chopped parsley, packed (stems removed)

¼ cup olive oil

⅓ cup creamy tahini

½ to 1 + ½ cups water (depending on need)

½ tsp salt + more to taste

1 tsp garlic powder

2 tbsp maple syrup

Directions at jenneatsgoood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer