Step 1

Preheat oven to 400 degrees line a large sheet pan with parchment paper. You may need two separate sheet pans for this recipe if you don't have a very large one.

Step 2

Add the chopped sweet potato, bell pepper, broccoli, cabbage, and drained chickpeas to the sheet pan in rows.

Step 3

Drizzle the olive oil over all of the veggies and chickpeas, then season evenly with the salt, black pepper, garlic powder, smoked paprika, and oregano. Use clean hands to cover everything with spices.

Step 4

Transfer the pan to the oven and bake for 20-25 minutes, until the sweet potatoes are tender to a fork. Then toss to mix and place back in the oven for another 15-25 minutes, until the veggies are crisp and browned.

Step 5

While the veggies bake, make the tahini sauce by processing the cilantro, parsley, and olive oil in a food processor until chopped into small pieces. Add the tahini, 1/2 cup of water, salt, garlic powder, and maple syrup and process again until smooth. Add up to 1 cup of additional water as needed to smooth out to desired sauce consistency.

Step 6

When the veggies and chickpeas are done cooking, serve with the green tahini sauce drizzled on top and enjoy. For additional protein, serve on top of a serving of cooked quinoa.