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
Ingredients1 large or two medium sweet potatoes, diced1 small head of cauliflower, chopped into small florets1 x 400g tin of chickpeas, drained and rinsed well2 tbsp extra virgin olive oil1 tsp salt1 tsp black pepper3 tbsp lime juice1 tsp garlic granules (or 2 cloves of fresh garlic, minced)1 tsp Organic cumin1 tsp Organic paprika½ tsp Organic ground ginger¼ tsp Organic cayenne pepper2 tbsp maple syrup2 tbsp water
For the Tahini Sauce60g tahini2 - 4 tbsp water, as needed1 tbsp lime or lemon juice¼ tsp salt
To Serve1 head of cos lettuce, shredded or roughly chopped1 small cucumber, thinly sliced1 tbsp Organic black sesame seeds, toasted
DirectionsPreheat 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!