1 cup broccoli florets
1/2 cup butternut squash zigzags, or 1 inch pieces
3 carrots, cut into fries
1/2 cup cooked chickpeas
1 tbsp pitted kalamata olives
handful of spinach and alfalfa sprouts
Spicy tahini dressing
juice of 1/2 lemon
1 tbsp tahini
1 tbsp water
1-2 drops sriracha
Preheat the oven to 400˚F. Add the broccoli, carrots and squash to a rimmed baking tray and drizzle with olive oil and salt and pepper. Roast for about 20 minutes, or until tender.
Add spinach and sprouts to a bowl and top with roasted veggies, chickpeas, tomatoes and olives.
To make the dresing, whisk all ingredients together until smooth. Drizzle over bowl. Enjoy!
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