Prep Time: 25 mins
Cook Time: 10 mins
Yields: 4-6 servings
Ingredients:
2 cups carrots, cut into ½ inch rounds
1 cup sweet potato
1 cup butternut squash
2 tablespoon sesame oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
6 cloves garlic
2 cups broccoli
2 cups cauliflower
salt
¼ cup tahini
¼ cup seasoned rice wine vinegar
2 cups garbanzo beans
4 cups salad greens
Directions:
Pre-heat oven to 400.
Cut carrots, sweet potato and squash into ½ inch pieces. Place in a bowl and add 1 tablespoon sesame oil, 1 tablespoon balsamic vinegar and 1 tablespoon Dijon mustard. Add 3 cloves garlic and salt. Place on a greased or parchment lined sheet pan in one layer. Place in the oven. Roasted for 45 minutes.
Cut broccoli and cauliflower. Place in a bowl and add 1 tablespoon sesame oil, 1 tablespoon balsamic vinegar and 1 tablespoon Dijon mustard. Add 3 cloves garlic and salt. Place on a greased or parchment lined sheet pan in one layer. Place in the oven. Roast for 20 minutes or until browned.
Drain and/rinse garbanzo beans. Place in a bowl.
Place tahini and seasoned rice wine vinegar in a blender and mix until smooth. Pour over garbanzo beans and let marinade.
When the vegetables are done roasting, add the garbanzo beans. Add a little extra seasoned rice wine vinegar if you need to thin the dressing. Toss and add salt if needed.
Serve over a bead of salad greens or enjoy alone.
Download the printable PDF here.