Roasted Delicata with Maple Tahini
This warm "salad" of roasted delicata squash, crunchy chickpeas and crispy kale drizzled in thyme laced maple tahini sauce is a very creative and delicious vegan holiday side dish.
Ingredients
- 4 delicata squash seeded and cut in half moons
- 3 tsp olive oil divided
- 1 tsp salt divided
- 1 tsp garlic powder divided
- 1 tsp smoked paprika divided
- 1 can chickpeas drained
- 1 Bunch Dino Kale chopped bite sized pieces
- 3 tbsp pumpkin seeds
- ½ cup tahini
- 3 mandarin oranges juiced
- 1 lemon juiced
- ¾ cup water
- 1 tbsp plus 1 tsp maple syrup divided
- 1 tbsp fresh thyme leaves
Instructions
- Preheat oven to 400
- On a large sheet pan lay out delicata squash in a single layer. Drizzle or spray with olive oil and season with ¼ tsp salt and ½ tsp garlic powder. Bake for 30 minutes turning once halfway.
- On another sheet pan add chickpeas, 1 tsp olive oil, 1 tbsp maple syrup, ¼ tsp salt and ½ tsp smoked paprika. Toss until well mixed then bake for 20 minutes turning once halfway.
- While they are baking make the Orange, maple tahini sauce by adding tahini, lemon, orange, water , fresh thyme, ½ tsp garlic powder, maple syrup and ¼ tsp salt and blending until smooth and creamy.
- Spread kale on another sheet pan and spray with remaining oil and season with a pinch of salt. Bake for 5-7 minutes until crisp.
- Layer the crispy kale, delicata and chickpeas in a bowl. Drizzle with half the sauce and put out the other half in a small bowl for drizzling. You will want more! Garnish with fresh thyme. Serve this warm or room temp.
Nutrition
Calories: 255kcalCarbohydrates: 31gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 377mgPotassium: 1182mgFiber: 7gSugar: 8gVitamin A: 7596IUVitamin C: 70mgCalcium: 207mgIron: 4mg
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