Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Vegan
Serves: 2
  • 4 small sweet potatoes
  • 1 medium head broccoli
  • 2 red bell peppers
  • 2 tbsp sunflower oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 (15 ounces) can chickpeas, drained and rinsed
  • ½ tsp cumin
  • ¼ tsp turmeric powder
  • ¼ tsp each salt and pepper
  • 120g (4,2 ounces) tahini paste
  • ¼ tsp salt
  • 100 ml (½ cup) lukewarm water
  • 1 garlic clove, pressed
  • ½ lemon, juice
  1. Preheat oven to 400°F (200°C)
  2. Peel and chop sweet potatoes, chop broccoli and red bell peppers.
  3. Add to a mixing bowl and season with sunflower oil, salt, and pepper. Toss to combine.
  4. Add to a baking sheet with parchment paper and bake for 20-25 minutes.
  5. While vegetables are roasting, add chickpeas to a preheated frying pan with a tablespoon of oil, cumin, turmeric, salt, and pepper.
  6. Sautè over medium heat, stirring frequently, until starting to brown.
  7. Prepare tahini sauce. Whisk tahini paste, pressed garlic, lemon juice, salt and lukewarm water in a bowl until combined.
  8. Divide roasted vegetables and chickpeas between two serving plates. Drizzle with tahini sauce and serve.
Recipe by Plant-baked at