→ Roasted Vegetables & Chickpeas
01 -
480 g broccoli florets
02 -
480 g Brussels sprouts, halved
03 -
1 medium-large sweet potato, cut into 2.5 cm pieces (approx. 480 g)
04 -
400 g cooked chickpeas, drained and rinsed
05 -
1/2 onion, sliced
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon ground cumin
11 -
Salt and black pepper, to taste
→ Mediterranean Add-Ins
12 -
75 g cherry tomatoes, halved
13 -
40 g Kalamata olives, sliced
14 -
40 g crumbled feta cheese (optional)
15 -
15 g fresh parsley, chopped
16 -
30 g toasted pine nuts or sunflower seeds
→ Maple Dijon Tahini Dressing
17 -
60 g tahini
18 -
15 ml maple syrup
19 -
15 ml Dijon mustard
20 -
15 ml lemon juice
21 -
15 ml olive oil
22 -
1 clove garlic, minced
23 -
30–45 ml warm water, to thin
24 -
Salt and black pepper, to taste