Step 1

Preheat oven to 425F. Place the potatoes on a baking tray and coat in 1 tablespoon oil and 1/2 teaspoon each garlic powder, onion powder and thyme. Season with a generous pinch of salt and pepper then toss to evenly coat. Spread the potatoes out on the baking tray and place the potatoes cut side down. Add the garlic cloves to the tray then place in the oven for 25 minutes.

Step 2

Trim the ends of the snap peas and remove the strings that come off with them. Cut the snap peas on a bias then add to a baking tray along with the chopped broccoli pieces. Drizzle the tray with the remaining oil, garlic powder, onion powder, and thyme. Season with a pinch of salt then toss to evenly coat. Spread the vegetables out in a single layer then place in the oven to roast for 12 minutes.

Step 3

Remove the tray of potatoes from the oven. Set the garlic cloves to the side then drizzle the potatoes with the chili sauce. Toss to evenly coat then place the tray back in the oven for 5 minutes.

Step 4

When safe to handle, remove the garlic peels and place the cloves on a cutting board. Smash the garlic using the flat side of your knife then transfer the garlic to a small bowl to make the sweet chili tahini sauce. Add the tahini, chili sauce, maple syrup, tamari, sesame oil, lime zest and juice, and cilantro then give the mixture a whisk to fully combine. If the mixture is too thick, whisk in a tablespoon of water at time until you achieve your desired consistency. Adjust salt and sweetness to taste.

Step 5

Assemble the salad by dividing the roasted potatoes and vegetables between serving bowls. Top each bowl with 1/2 cup edamame then top the bowl with a drizzle of the tahini dressing and garnish with scallions and sesame seeds.