Spicy Maple Tahini Sheet Pan Dinner
A flavorful and easy sheet pan dinner featuring roasted vegetables and chickpeas tossed in a spicy maple tahini sauce. Perfect for a wholesome, plant-based meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
3 tablespoons tahini
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon ground cumin
2 tablespoons water
1 tablespoon chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, zucchini slices, cherry tomatoes, and chickpeas.
Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with salt, black pepper, smoked paprika, and cayenne pepper. Toss well to coat evenly.
Spread the vegetables and chickpeas in an even layer on the prepared sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
While the vegetables roast, prepare the spicy maple tahini sauce. In a small bowl, whisk together the tahini, maple syrup, lemon juice, minced garlic, ground cumin, and water until smooth and creamy.
Remove the sheet pan from the oven. Drizzle the spicy maple tahini sauce over the roasted vegetables and chickpeas. Toss gently to combine.
Transfer to serving plates and garnish with chopped fresh parsley.
Serve warm and enjoy your spicy maple tahini sheet pan dinner.