Ranch Cauliflower & Sweets
Serves 420 mins prep45 mins cook
A colorful and flavorful dish featuring roasted cauliflower, sweet potatoes, and chickpeas, topped with a delicious tahini-lime sauce. This healthy vegetarian meal is enhanced with ranch seasoning and served with sweet and savory honey-mustard chickpeas.
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What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: On a second *non-lined* sheet pan, add the sweet potatoes, cauliflower, and bell pepper. Add the olive oil and ranch seasoning and toss to coat. Place in the oven for 35-45 minutes, until charred and tender, tossing a couple times while roasting. 3: Prep the chickpeas. Add the chickpeas to a bowl with the olive oil, honey, mustard, and salt. Toss to coat. Add them to the lined sheet pan, add the oregano and toss, and place in the oven for 20-25 minutes, tossing every 7 minutes. They are done when the liquid is cooked away and they are slightly browned. 4: When the veggies are done, remove them from the oven, add the kale, and toss. 5: Place the veggies onto a plate, top with the chickpeas, sunflower seeds, and tahini sauce (if using).View original recipe