Measurements

• 2 medium sweet potatoes
• 1 head of broccoli
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 can chickpeas
• 1/2 tsp paprika
• 1/2 tsp cumin
• 2 tbsp chopped parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
• Spread sweet potatoes on a baking sheet and roast for 15 minutes.
• Toss broccoli with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
• Add broccoli to the baking sheet with sweet potatoes and roast for another 15 minutes.
• In a bowl, mix chickpeas with paprika, cumin, and minced garlic.
• Add chickpeas to the baking sheet and roast for 10 more minutes.
• In a small bowl, whisk together tahini, lemon juice, and a splash of water until smooth.
• Remove baking sheet from oven and let cool slightly.
• Divide roasted vegetables and chickpeas into bowls.
• Drizzle tahini sauce over the top.
• Garnish with chopped parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.