This is a no rules recipe: add a protein like tofu, chicken or salmon to cook along with the sweet potatoes or change up the ingredients as you wish. Look for Middle Eastern za’artar in the spice section.
- 2 large sweet potatoes, scrubbed and cut in half lengthwise
- 1/2 red onion, cut into thin wedges
- 1 15 oz. can chickpeas, drained and dried with a paper towel
- 2 tsp. of prepared za’atar spice, divided
- 2 small zucchini, sliced into half inch disks
- 2 bunches of frilly kale, broken into medium-sized pieces
- 4 Tbs. of high heat oil of your choice
- 2 cups cooked warm quinoa
- Half medium lemon, juiced
- 2 Tbs. honey
- 1/2 cup tahini
- Salt and pepper
- Sesame seeds for garnish
1. Grease a 9X13 quarter sheet pan with sides. Preheat oven to 400 F degrees.
2. Place sweet potatoes on baking sheet, brush with oil and season with salt and pepper. Bake for 15 minutes, turn over. Bake for another 15 minutes.
3. Place onion, chickpeas, zucchini, kale pieces in a bowl. Coat with remaining oil (about 3 tablespoons). Add za’atar seasoning and toss well to coat.
4. Push aside the sweet potatoes on the sheet pan. Spread the vegetables evenly out on the pan and return to oven for another 15 minutes or until the zucchini and onion are soft.
5. Stir together the tahini, honey and lemon juice.
6. Cut the sweet potatoes into 2-inch slices.
7. Divide quinoa evenly in each bowl. Arrange the vegetables over the quinoa and drizzle with tahini sauce and sprinkle with sesame seeds.