Sheet Pan Vegetables and Tahini

Edit

Servings: 4 Prep: 15 min Cook: 35 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Red Bell Peppers, Almond Milk

Ingredients

2 onions

2 zucchinis

2 red bell peppers ⚠

16 ounces cooked chickpeas

2 tablespoons extra virgin olive oil

¾ teaspoon sea salt, to taste

½ teaspoon ground black pepper, to taste

6 tablespoons tahini

4 tablespoons lemon juice

6 tablespoons almond milk ⚠

2 tablespoons sesame seeds

1 bunch cilantro

Instructions

1. Preheat oven to 375F. Peel and slice onion. Slice zucchini and bell peppers. Drain chickpeas.

2. Place the vegetables and chickpeas on a baking tray, drizzle with olive oil, and season with salt and pepper.

3. Mix well and cook in the oven for 35 minutes or until vegetables are cooked.

4. In a small bowl, mix tahini, lemon juice, milk, and sesame seeds, then set aside.

5. While the vegetables cook, chop cilantro. Once vegetables are cooked, mix them with the tahini sauce and serve with fresh cilantro.

Per serving incomplete

6009

Cal

93g

Carbs

652g

Fat

29g

Protein

Carbs 6%

Fat 92%

Protein 2%