Roasted vegetable & chickpea bowl with tahini

Type: Main meal — lighter · Typical slot: Dinner (also lunch) · Time: 40 min (mostly hands-off) · Lunch-friendly: yes · Batch: yes

Ingredients (2 servings)

• 1 can (400g) chickpeas, drained, patted dry
• 1 sweet potato (~300g), cubed
• 1 zucchini, sliced
• 1 red onion, wedges
• 1 red pepper, chunks
• 1 tsp cumin, 1 tsp paprika, 1 tsp coriander
• 3 tbsp olive oil
• 200g baby spinach or rocket
• Tahini sauce: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove, 4 tbsp water, salt
• Optional: 2 boiled eggs, sliced — adds 14g protein per person, useful if you want more

Method

1. Preheat oven 220°C. Toss vegetables and chickpeas with oil and spices.
2. Spread on 2 trays, roast 30 min, tossing once. Chickpeas should crisp.
3. Whisk tahini sauce — add water gradually for thick-pourable consistency.
4. Bed of greens, vegetables and chickpeas on top, drizzle tahini generously.
5. Portion split: vegetables 50/50, chickpeas 55/45 G, sauce to taste.

Macros (per person — with eggs)