One-Pan Roasted Nourish Bowl by Tess Begg

Ingredients

• 1 large sweet potato, cubed
• 400g (14 oz) canned chickpeas, drained and rinsed
• 1 head broccoli, cut into florets
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp warm water

Instructions

1. Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Place cubed sweet potato, chickpeas, and broccoli florets onto the baking sheet
3. Drizzle with olive oil, sprinkle with smoked paprika and salt, then toss well to coat evenly
4. Roast in the preheated oven for 20 minutes.
5. Add cherry tomatoes to the baking sheet and roast for an additional 10 minutes until vegetables are tender and golden.
6. Whisk together tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth and creamy.
7. Assemble bowls by dividing the roasted mixture and drizzling generously with the prepared tahini dressing