Meatless Monday’s: Veggies & Tahini Tray Bake

When you’re looking for a simple, satisfying, and nourishing meal, there’s nothing quite like roasted vegetables. Combine that with hearty chickpeas and a luscious tahini sauce, and you've got a dish that’s not only wholesome but packed with flavor. This Roasted Veggies & Chickpeas with Creamy Tahini Sauce is a perfect example of how plant-based meals can be as rich and indulgent as they are nutritious!

Picture this: sweet, caramelized red bell peppers, tender zucchini, and onions, all roasted to perfection. Toss in some protein-packed chickpeas and drizzle it all with a creamy tahini sauce infused with the zesty brightness of lemon and the richness of sesame seeds. Every bite is a delightful mix of textures, from the crunchy roasted vegetables to the silky tahini sauce that ties it all together.

This recipe is a fantastic option for those busy weeknights when you want something quick and healthy, but don’t want to sacrifice flavor. Plus, it’s super versatile—swap out the veggies based on what you have on hand or add your favorite grains for a more filling meal. Whether you’re a seasoned plant-based eater or just exploring more meatless options, this dish is sure to impress.

What You Need

Ingredients:
1 onion, sliced
1 zucchini, sliced
1 red bell pepper, sliced
1 cup (265g) chickpeas, drained
1 tbsp. olive oil
3 tbsp. tahini
1 lemon, juice only
3 tbsp. almond milk
1 tbsp. sesame seeds
Handful of fresh coriander, chopped

Directions

Preheat your oven to 190°C (375°F).
Place the sliced onion, zucchini, and bell pepper on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for about 35 minutes, or until the vegetables are soft and slightly caramelized.
In a small bowl, whisk together the tahini, lemon juice, almond milk, and sesame seeds to make the creamy sauce. Set aside.
Once the vegetables are done roasting, toss them with the chickpeas and drizzle the tahini sauce over the top. Garnish with freshly chopped coriander and serve!
Makes 4 servings.

Calories per serving: 260
Fats per serving: 13 grams
Protein per serving: 11 grams
Carbohydrates per serving: 26 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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