Meals / 40 min
Roasted vegetable tahini tray bowl
A sheet-pan bowl of carrots, sweet potato, chickpeas and kale with a creamy lemon tahini drizzle.
- Prep
- 15 min
- Total
- 40 min
- Serves
- 3 bowls
This tray-bake is built for texture: caramelized vegetables, crisp-edged chickpeas and kale that catches the warm dressing. Everything roasts together while the tahini sauce takes two minutes.
Ingredients
- 1 medium sweet potato, cut into 1-inch cubes
- 3 medium carrots, cut into ½-inch coins
- 1 can (15 ounces) chickpeas, rinsed and dried
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt, divided
- 3 cups chopped kale
- ¼ cup tahini
- 2 tablespoons lemon juice
- 3 tablespoons warm water
Method
- 1. Heat the oven to 425°F and line a sheet pan. Toss sweet potato, carrots and chickpeas with 1½ tablespoons oil, cumin, paprika and ¼ teaspoon salt.
- 2. Roast for 25 minutes, stirring once.
- 3. Toss kale with the remaining oil and salt, add it to the pan, and roast for 5 minutes more.
- 4. Whisk tahini, lemon juice and warm water until pourable. Divide the vegetables between bowls and drizzle with sauce.
Estimated nutrition
- calories
- 430 calories
- fat
- 17 g fat
- carbohydrate
- 62 g carbohydrates
- protein
- 15 g protein
- fiber
- 17 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use cauliflower or zucchini for part of the vegetables.
- White beans can replace chickpeas.
- Sunflower seed butter can replace tahini.
Good to know
Make the tahini sauce slightly loose; it thickens as it sits and should ribbon over the warm vegetables.
Questions, answered.
How do I keep the chickpeas crisp?
Dry them thoroughly and leave space between the pieces on the tray so steam can escape.
Can I use frozen vegetables?
Yes, but roast them from frozen on a hot pan and expect a few extra minutes for browning.