This is a new recipe from the app, “MEALIME”. I am experimenting with this app, looking for new recipes and I have to say, after one afternoon of cooking, I am so excited about this app and want to share!!! I wish my picture was a little more clear as it does not do justice to this particular dish. Next time I make this, I’ll try for another picture to show case this beautiful recipe. I am giving this a 4 star rating only because of the prep time. It was my first time making it and that always takes a little longer. It’s basically roasted veggies started at intervals so nothing is over cooked. I find that setting out all my ingredients and measuring equipment and bowls etc. knocks off an easy 5-7 minutes on any meal prep. the maple-tahini sauce is decadent and soooo easy. This made the perfect dinner!! It was beautiful to look at, tasted amazing, filled me up AND I have left overs for another dinner or a couple of lunches.
Preheat oven… 400
Ina large bowl:
1/2 medium red onion, chopped
1 tsp. olive oil
1/2 tsp sea salt
1/4 tsp. pepper
1 large or 2 medium sweet potatoes, chopped into 1 ” squares
ON A PARCHMENT LINED BAKING SHEET:
place the sweet potato mixture and roast for 13 minutes
ADD:
1 crown of broccoli florets that have been tossed with a tiny bit of oil and salt and pepper and roast for an additional 12 minutes
IN A SMALL SKILLET:
COAT DRAINED AND RINSED CHICKPEAS WITH THE FOLLOWING SPICES:
1 tsp. cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/4 tsp sea salt
1/4 tsp pepper
Add a 1 tsp of olive oil to the skillet and coated chickpeas and cook until golden and fragrant. about 10 minutes.
MAPLE-TAHINI SAUCE: (Whisk these together)
Juice of 1/2 lemon (fresh lemon!!!!!!!)
1/4 c. Tahini
2 tsp. pure maple syrup
2 TBL. water
TO SERVE:
Divide veggies and chickpeas individual bowls, drizzle sauce… enjoy!!!
