Middle Eastern Flavors Sheet Pan Dinner
This vegan recipe has copious roasted vegetables like root veggies, zucchini, eggplant and carrots. Plus it has chickpeas and Middle Eastern spices like zaatar, cumin and coriander. We finish it off with a drizzle of sesame tahini and serve it with some mixed greens for a well-rounded and low maintenance meal.
Ingredients
- 2 russet potatoes peeled and cubed
- 3 small sweet potatoes peeled and cubed
- 1 eggplant cut in cubes
- 3 rainbow carrots peeled and chopped
- 1 15 oz can of chickpeas drained
- 1 medium zucchini cut in large cubes
- ½ tsp salt
- ½ tsp coriander
- ½ tsp cinnamon
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp olive oil
- 1 tsp zaatar spice
- 3 tbsp sesame tahini
Instructions
- Preheat the oven to 400
- In a large bowl, toss potatoes, sweet potatoes, eggplant and carrots in oil and cinnamon, cumin, salt, garlic powder and coriander. Then spread them out on a large sheet pan and bake for 15 minutes.
- Add the chickpeas and zucchini to sheet pan with half cooked veggies and toss together with a spatula to distribute spices and to flip over the half cooked veg. Return to oven and bake for 15 more minutes.
- Finish with a drizzle of tahini, zataar spice and eat with a salad.
Nutrition
Calories: 553kcalCarbohydrates: 99gProtein: 19gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 441mgPotassium: 1957mgFiber: 21gSugar: 20gVitamin A: 32362IUVitamin C: 26mgCalcium: 181mgIron: 7mg
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