Spiced Cauliflower and Chickpeas Sheet Pan Meal
Roasted veggies and garbanzo beans are seasoned with warm spices and paired with a refreshing mint tahini sauce. This vegan meal makes the most delicious dinner!
Servings 3 2-cup servings
Calories 521kcal
Equipment
- Food processor or high-powered blender (optional)
Ingredients
Veggies and chickpeas
- 6 cups cauliflower florets from 1 medium head
- 1 red onion sliced into ½-inch half-moons
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup raisins
- 1 cup diced cucumber for serving; from about 1 small cucumber
Mint tahini sauce
- 6 tablespoons tahini
- ¾ cup fresh mint leaves
- 1 clove garlic minced
- 1 lemon juiced, about 3 to 4 tablespoons
- 2 teaspoons maple syrup
- 3 tablespoons water more if needed
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet (preferably a half sheet pan) with parchment paper or a silicone mat.
- In a large bowl, combine the cauliflower florets, sliced onion, and chickpeas. Toss with olive oil, cumin, cinnamon, turmeric, garlic powder, salt, and pepper.
- Spread the veggies and chickpeas out into a single layer on the lined baking sheet. Bake for 30 to 35 minutes until the cauliflower is tender and the chickpeas are slightly crispy. Stir the raisins onto the pan after removing it from the oven.
- In the meantime, prepare the mint tahini sauce. The quickest way is to combine all the ingredients in a high-powered blender or food processor. Blend or pulse on low to medium, adding some dashes of water as needed, until the sauce is well-combined and the mint is chopped. Alternatively, you can chop the mint and whisk everything together by hand. Thin with water as desired.
- Serve the roasted veggies and chickpeas with a the sauce and diced cucumbers. Enjoy!
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Notes
- Store leftovers in an airtight container in the fridge for 3 to 5 days. Keep the tahini sauce and veggies in separate containers. Reheat in the microwave until warmed through or enjoy cold.
- Possible additions include shredded chicken, cheese (like crumbled feta, fried halloumi, or goat cheese), or tofu.
Nutrition
Serving: 2cups | Calories: 521kcal | Carbohydrates: 56g | Protein: 18g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 723mg | Potassium: 1272mg | Fiber: 15g | Sugar: 9g | Vitamin A: 563IU | Vitamin C: 111mg | Calcium: 201mg | Iron: 6mg