Crispy chickpeas, perfectly roasted sweet potato & cauliflower all tossed in a smoky harissa seasoning with a creamy tahini sauce. These harissa roasted vegetables are an easy weeknight meal and are packed with flavor.
0 Make the sauce. First make the sauce. In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Set aside.
1 Prep the veggies. Preheat oven to 425. Set aside a greased baking sheet. In a large bowl, add sweet potatoes & cauliflower. Toss with olive oil, salt and harissa seasoning until fully coated. Spread on greased baking sheet.
2 Roast the cauliflower & sweet potato. Place baking sheet in oven and cook for about 20 minutes. While veggies are baking add chickpeas and shallot into a bowl and toss with olive oil, salt & harissa until fully coated.
3 Add chickpeas & shallot. After the veggies have been in for 20 minutes, add chickpeas & shallot to baking sheet. Cook for another 10-15 minutes or until veggies are crispy.
4 Serve & enjoy! Remove from oven. Serve harissa roasted vegetables with top with mint, dill and tahini sauce.
