• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant-Baked
  • Recipes
    • Breakfast
    • Lunch/ Dinner
    • Dessert
  • About
    • Contact
menu icon
go to homepage
  • Recipes
    • Breakfast
    • Lunch/ Dinner
    • Dessert
  • About
    • Contact
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Lunch/ Dinner
      • Dessert
    • About
      • Contact
    • Instagram
    • Pinterest
  • ×

    Home » Lunch/ Dinner

    Roasted sweet potato, broccoli and chickpea recipe

    Published: Sep 3, 2018 · Modified: May 4, 2020 by Emica D.

    43 shares
    • Share
    • Tweet

    I've been away from my blog for a while because you know, life happened.
    I had a baby girl a few weeks ago, and she is taking up all of my time. You all mamas out there knows what I'm talking about.
    I barely have time to eat, and recipe developing is a bit behind. But it's not like I've been consistent with my posts before, and I'm probably not going to post consistently for a while either.

    roasted vegetables

     

    roasted vegetables

    Roasting vegetables is a perfect way to make dinner without having to be in the kitchen the whole time.

    This recipe takes about half an hour to prepare. Perfect for when short in time.

    roasted vegetables

    I don't know why I haven´t used the oven more often. What I do know is that from now on,  it will be used more frequently and that my oven and I are at the beginning of our love relationship.

    Roasting food in an oven can be a lifesaver for busy parents. I know it will be my lifesaver at least.

    Recipe Type: Dinner
    Cuisine: Vegan
    Prep time: 5 mins
    Cook time: 25 mins
    Total time: 30 mins
    Serves: 2
    Ingredients
    • 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
    Instructions
    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.
    3.5.3251

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

     

    More Lunch/ Dinner

    • Coconut Lentil Soup
    • Creamy Chanterelle Mushroom Pasta
    • Easy Red Pesto Pasta
    • Creamy Vegan Pea Soup

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
    More about me...

    Let´s Connect!

    • Email
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Posts

    Yogurt sauce in a glass jar and a spoon.

    Spicy Yogurt Sauce

    Lemon mug cake with a spoon.

    Lemon Mug Cake

    Raspberry semolina porridge in a bowl, topped with coconut chips and walnuts.

    Raspberry Semolina Porridge

    Funghi pizza

    Funghi pizza w/ buckwheat crust

    Don´t miss a recipe. Join our mailing list!

    Brunch

    A glass of banana and pear smoothie.

    Pear Banana Smoothie

    Raspberry semolina porridge in a bowl, topped with coconut chips and walnuts.

    Raspberry Semolina Porridge

    Two glasses of overnight oats with mango.

    Coconut Mango Overnight Oats

    Oat bran banana muffins on round white marble tray.

    Oat Bran Banana Muffins

    Close-up of a apple pie smoothie in a glas jar.

    Apple Pie Smoothie

    vegan savory scones recipe

    Vegan savory scones

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • About me

    Contact

    • Contact

    Copyright © 2022 Plant-baked

    43 shares