Spicy Maple Tahini Sheet Pan Dinner
A flavorful and easy one-pan meal featuring roasted vegetables and chickpeas coated in a spicy maple tahini sauce. Perfect for a healthy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 large sweet potato, peeled and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, peeled and cut into wedges
1 cup broccoli florets
1 (15-ounce) can 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 soy sauce
1 tablespoon fresh lemon juice
1 teaspoon sriracha sauce
2 cloves garlic, minced
1 tablespoon water
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, red onion wedges, broccoli florets, 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 a single 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, soy sauce, lemon juice, sriracha sauce, minced garlic, and water until smooth and creamy.
Once the vegetables and chickpeas are done roasting, remove the sheet pan from the oven.
Drizzle the spicy maple tahini sauce evenly over the roasted vegetables and chickpeas. Gently toss on the sheet pan to coat everything with the sauce.
Serve immediately, garnished with additional lemon wedges or fresh herbs if desired.