Ingredients
Scale
- 2 medium sweet potatoes, chopped
- 1 head cauliflower, chopped
- 3 medium carrots, chopped
- 1 can chickpeas, drained and rinsed
- 2 cups arugula
- 1/4 cup tahini
- 1/4 cup yogurt
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop sweet potatoes, cauliflower, and carrots into bite-sized pieces.
- Toss the vegetables and chickpeas with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25-30 minutes until tender and golden.
- In a bowl, layer arugula, then add the roasted veggies and chickpeas on top.
- In a separate bowl, mix tahini and yogurt to create the sauce; drizzle it over the bowl.
- Serve warm and enjoy!
Notes
Cut the vegetables into similar sizes for even roasting; customize with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg