Veggie Tahini Maple Bowl (Printable Version)

Tasty veggies covered in sweet-nutty tahini-maple sauce, a yummy no-fuss meal.

# What You'll Need:

→ Veggies and Beans

01 - 1 medium sweet potato, skinned and cubed
02 - 1 red bell pepper, diced
03 - 1 zucchini, cut into rounds
04 - 1 can (15 oz) chickpeas, washed and drained

→ Sauce

05 - 3 tablespoons tahini
06 - 2 tablespoons maple syrup
07 - 1 tablespoon olive oil
08 - 1 tablespoon lemon juice
09 - Salt, as needed
10 - Black pepper, as needed

→ Topping

11 - Chopped fresh parsley, if you want

# Step-by-Step Guide:

01 - Set your oven to 400°F (200°C) and put parchment paper on a baking tray.
02 - Throw the cubed sweet potato, diced red bell pepper, zucchini rounds, and chickpeas into a big bowl.
03 - Pour olive oil over everything and shake some salt and black pepper on top. Mix well so everything gets coated.
04 - Dump the veggie and chickpea mix onto your lined baking tray in one flat layer.
05 - Bake for 30-35 minutes, giving things a stir halfway, until veggies are soft and turning golden at the edges.
06 - Mix tahini, maple syrup, lemon juice, and 1 tablespoon water in a small bowl until it's smooth. Add more water if you want it thinner.
07 - Scoop the roasted veggies and chickpeas into individual serving bowls.
08 - Drip plenty of the sweet tahini sauce over each bowl.
09 - Sprinkle with parsley if you like and enjoy while it's warm.

# Additional Notes:

01 - You can make the sauce runnier by adding water, just a tiny bit at a time.
02 - Cooking might take more or less time based on how big you cut your veggies.

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