Ingredients:

For the Roasted Vegetables -

1 15 oz. can Chickpeas, drained & rinsed

1 Large Red Onion, cut into quarters

2 Medium Sweet Potatoes, cubed

1 head Broccoli florets, chopped into bite sized pieces

1 head Cauliflower, chopped into bite sized pieces

2 tsp Smoked Paprika

2 tsp Cumin

1 tsp Salt

1 tsp Pepper

Sprinkle of Chili Flakes, to your taste

Olive Oil

For the Tahini Yogurt Sauce -

2 Tbs Tahini

1/2 Cup Greek Yogurt

1 Lemon, juiced

Salt & Pepper to taste

1 Clove Garlic, minced

2 Tbs Olive Oil

1 tsp Mustard, I like stone-ground but Dijon works well too

1 tsp Honey

Instructions:

For the Roasted Vegetables -

Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Spread the chickpeas, onion, sweet potatoes, broccoli & cauliflower in a single layer on the baking sheet. Combine paprika, cumin, salt, pepper & chili flakes in a small bowl and stir together. Drizzle the vegetables generously with olive oil and sprinkle the spice mixture evenly over everything. Stir vegetables on the baking sheet to ensure the oil and spice mixture are evenly distributed. Bake for 25 - 30 minutes or until fork tender, stir halfway through baking.

For the Tahini Yogurt Sauce -

Whisk all the sauce ingredients together in a bowl until thoroughly combined. Add water to thin out the consistency if needed.

Serve the Roasted Vegetables over the Tahini Yogurt Sauce & enjoy!