Mediterranean Roasted Veggie Bowls (Print Version)

# Ingredients:

→ Vegetables

01 - 4-5 cups eggplant and/or zucchini (eggplant cubed, zucchini sliced)
02 - 1/2 small red bell pepper, cut into bite-size pieces
03 - 1/2 small red onion, cut into bite-size pieces
04 - 1/3 cup kalamata olives, pitted and halved (optional)
05 - 2 tablespoons olive oil
06 - 1/4 - 1/2 teaspoon sea salt

→ Spiced Chickpeas

07 - 1 can (15.5 oz) chickpeas, drained and rinsed
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon sea salt
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/8-1/4 teaspoon cayenne

→ For Serving

13 - Herby Green Tahini Sauce
14 - Quinoa or rice (optional)

# Instructions:

01 - Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
02 - Optional: Pat chickpeas dry with towel, removing loose skins for extra crispiness. Combine with olive oil and spices.
03 - Toss vegetables and olives with olive oil and salt on baking sheet. Push to one side to make room for chickpeas.
04 - Place chickpeas and vegetables in oven for 25-30 minutes, tossing halfway, until vegetables are tender and chickpeas are crispy.
05 - Divide roasted vegetables, chickpeas, and optional grains between bowls. Top with green tahini sauce.

# Notes:

01 - A Mediterranean-inspired bowl combining roasted vegetables and spiced chickpeas with herby tahini sauce.
02 - Keeps in refrigerator for 2-3 days. Store components separately. Not freezer friendly.

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