This is another delicious recipe from Organic Kitchen. A perfect dish for a summer evening. You could serve this all up wrapped in a nice thick and fluffy flatbread… Yum…

Preparation Time - 10 minutes

Cooking Time -30 minutes

Servings - 4

Ingredients

1 large or two medium sweet potatoes, diced

1 small head of cauliflower, chopped into small florets

1 x 400g tin of chickpeas, drained and rinsed well

2 tbsp extra virgin olive oil

1 tsp salt

1 tsp black pepper

3 tbsp lime juice

1 tsp garlic granules (or 2 cloves of fresh garlic, minced)

1 tsp Organic cumin

1 tsp Organic paprika

½ tsp Organic ground ginger

¼ tsp Organic cayenne pepper

2 tbsp maple syrup

2 tbsp water

For the Tahini Sauce

60g tahini

2 - 4 tbsp water, as needed

1 tbsp lime or lemon juice

¼ tsp salt

To Serve

1 head of cos lettuce, shredded or roughly chopped

1 small cucumber, thinly sliced

1 tbsp Organic black sesame seeds, toasted

Directions

Preheat oven to 200°C (400°F).

Mix together in a medium bowl the olive oil through to the water.

Place the chickpeas, sweet potato, and cauliflower in a large baking tray. Pour over the dressing and toss really well to coat.

Roast in the oven for 20 - 25 minutes; until the sweet potato is tender.

Whisk together all tahini dressing ingredients in a small bowl.

Serve in bowls piled high with lettuce, cucumber, and the roasted veggies and chickpeas. Drizzle generously with tahini dressing, and sprinkle with toasted black sesame seeds to serve. Delish!