Vegan January-Day 17:Roasted Cauliflower and Chickpeas with Tahini

Updated: Jan 18

Looking for a meal you can simply put in the oven and step away from? Pair it with this delicious lemon Tahini sauce and you’ve got pure magic for dinner.


Prep instructions

 

Cut up your veg: cauliflower, yellow pepper, and red onion.


Wash your spinach and drain the canned chickpeas.


Measure out your spices: 1 tablespoon of smoked paprika, 2 tablespoons ground cumin and 2 tablespoons ground coriander.


Optional: if you want to pair rice with this meal, place it to the side. As well as pumpkin seeds and coriander to garnish.


MAKE YOUR SAUCE


Mix 60g of tahini, 1 tablespoon of lemon grass, juice of 1 lemon, water, salt, and pepper together.


Cooking instructions

 

Preheat the oven to 200C and put your chopped cauliflower, yellow pepper, and red onion onto a tray along with your washed spinach and chickpeas. Mix with your spices and a little bit of oil. Place in the oven for 25-30 minutes.


While that is cooking, this is a great time to make your sauce and if you want, cook up some rice.


Once your timer has gone off for the oven, drizzle the sauce over the roasted veggies and serve. Optional to serve over leafy greens and/or rice as well as roasted pumpkin seeds and coriander to garnish.