Vegetarian Sheet Pan Dinner with Tangy Tahini Yogurt Sauce
This dinner is packed with nutrients and fibre, and it can easily be adjusted with whatever vegetables are in season. Our Tangy Tahini Sauce is so simple but it makes everything taste sensational!
Yield: 2–3 servings
INGREDIENTS
For the sheet pan
● 1 can (15 oz) chickpeas, drained and rinsed
● 3 large carrots, peeled and sliced on a diagonal
● 2 bell peppers, sliced into thick strips
● 1 red onion, sliced into wedges
● 2 Tbsp olive oil
● 1 tsp ground cumin
● 1 tsp paprika
● ½ tsp garlic powder
● ¾ tsp salt
● Freshly ground black pepper to taste
For the yogurt sauce
● ½ cup plain yogurt of choice
● ¼ cup Nuts to You Tahini
● 1 small clove garlic, finely minced
● 1–2 Tbsp water (or more to thin out)
● Salt and pepper, to taste
INSTRUCTIONS
1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
2. Place in a large bowl the chickpeas, carrots, bell peppers and onion. Drizzle with olive oil and sprinkle on the spices. Toss everything until evenly coated.
3. Spread the mixture evenly on the sheet pan. Roast for 25 to 30 minutes, stirring halfway through, until carrots are tender and the edges of the veggies are caramelized.
4. While roasting, make the sauce. In a small bowl, whisk together the yogurt, tahini, garlic and water. Add salt and pepper to taste and adjust consistency with more water, if needed. The sauce should be thick but spreadable.
5. To serve, spread the sauce across individual bowls or plates. Spoon the roasted mixture on top of the sauce. Serve with warm pita, rice or quinoa.
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