Description

These Sheet Pan Roasted Vegetables with chickpeas are filled with warm curry spices. Served over a bed of fresh kale, drizzled with the best tahini sauce ever.

Ingredients

Scale

3 tbsp avocado oil

3 cups butternut squash, cubed

3 cups brussels sprouts, halved

1 onion, sliced

1 can chickpeas, rinsed and drained

1 tbsp curry powder

1 tsp sea salt

1 bunch kale

TAHINI DRESSING

1/4 cup tahini

2 tbsp lemon juice (1 medium lemon)

1 1/2 tbsp maple syrup

2–3 tsp hot sauce

3–4 tbsp filtered water

1 1/2 tsp dijon mustard

1/2 tsp sea salt

1 bunch kale, torn

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Instructions

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
Place butternut squash, brussels sprouts, onion and chickpeas on the pan. Drizzle with avocado oil. Sprinkle with curry powder, salt and mix everything together. Bake for 35-40 minutes until tender.
Meanwhile, make the tahini dressing. In a mason jar combine tahini, lemon juice, maple syrup, hot sauce, water, mustard and salt. Shake until well combine.
Divide kale between bowls. Top with roasted vegetables and drizzle with tahini sauce.

Prep Time: 15 minutes
Cook Time: 40 minutes