Vegan Sheet Pan Vegetables and Chickpeas with Maple Tahini Dressing
Easy vegan sheet pan vegetables and chickpeas with a delicious maple tahini dressing. Serve roasted cauliflower, potatoes and chickpeas over leafy greens. Top it all with a creamy dressing, seeds and avocadoes for a filling and delicious vegan dinner.
Course Main Course
Cuisine vegan
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Ingredients
3cupsmini potatoes,halved
1small-mediumcauliflower,cut into bite-sized florets
1can (540ml/19oz)chickpeas,drained and rinsed
2tablespoonsolive oil,for roasting
Salt,to taste
6cupsleafy greens
1avocado,diced
Sunflower seeds, for topping
Nutritional yeast,for topping
Maple Tahini Dressing
3tablespoonslemon juice
2tablespoonstahini
1tablespoonolive oil
1garlic clove,finely grated
1/2tablespoonmaple syrup
1teaspoonDijon mustard
1/4teaspoonfine grain sea salt
Water,if needed to thin
Instructions
Preheat the oven to 400°F.
Prepare the vegetables and divide them on 2 large baking sheets, making sure not to overcrowd the pans. Drizzle with oil and toss to cover evenly. Sprinkle with salt. Roast for 30-40 minutes or until golden.
Meanwhile, add all the dressing ingredients in a jar and whisk until smooth. Add water if needed to thin, a small amount at a time. The sauce will thicken as it sits.
In a large bowl, add the leafy greens. Top with the roasted vegetables and chickpeas, dressing, avocadoes, seeds and nutritional yeast. Mix it all together and serve immediately.
Notes
This recipe serves 4 large salads or 6 smaller salads.You can add smoked paprika and chipotle powder to the chickpeas before roasting. Start with 1 teaspoon of paprika and 1/2 teaspoon of chipotle to taste.Feel free to switch the cauliflower for broccoli or a mix of both.I love using roasted sunflower seeds for topping. You can also use pumpkin seeds or hemp hearts.If you like your salads with more dressing, double the dressing recipe. You can also keep any leftovers in the fridge for up to 4 days.