The veggie cravings were coming on strong so a


The veggie cravings were coming on strong so a big bowl of veggies for lunch today was a must. In this bowl I have toaster oven roasted sweet potatoes, chili roasted chickpeas and sautéed garlic broccoli florets drizzled with tzatziki tahini and topped with crumbled feta and fresh parsley. It was so darn good!
🍠 For the toaster oven roasted sweet potato, peel and cut sweet potato into 1-2 inch pieces. Spread onto baking sheet, toss with olive oil and bake or air fry on 425 F for 15-18 minutes.
🥦 For the broccoli heat a little olive oil and/or butter in a pan. Add the broccoli and sauté for 3-4 minutes until broccoli starts to char. Season with salt and garlic powder (or fresh garlic) and continue to sauté until the broccoli is tender. If needed add a splash of water to the hot pan to soften the broccoli if you prefer it that way.
For the chickpeas follow the same steps as the sweet potatoes but cook for 12 minutes until crispy. You can season the chickpeas as desired but you can also find the recipe for the chili roasted chickpeas with the link in my bio.
Add all the cooked veggies to a bowl, drizzle with tahini and top with crumbled feta. I used @thetahinigoddess Tzatziki tahini. Hope you’re having a great day!



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