Meat Free Dinner Recipe in 45 Minutes

Instructions:

1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
2. Pat the drained chickpeas dry with a paper towel to ensure maximum crispness.
3. In a large mixing bowl, combine cauliflower, sweet potatoes, and chickpeas. Pour over olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
5. Roast for 20 minutes, then remove the pan and toss the vegetables with a spatula.
6. Return to the oven for another 10 minutes until edges are browned and cauliflower is charred.
7. While vegetables roast, whisk together tahini, lemon juice, maple syrup, and minced garlic in a small bowl.
8. Slowly whisk in warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
9. Transfer roasted vegetables to a serving bowl and drizzle with the lemon-tahini sauce.