Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the cubed sweet potatoes, halved Brussels sprouts, red onion wedges, red bell pepper pieces, and yellow bell pepper pieces.2 lbs sweet potatoes, 1 lb Brussels sprouts, 1 large red onion, 1 red bell pepper, 1 yellow bell pepper
- Add the rinsed and drained chickpeas to the bowl with the vegetables. Drizzle 3 tablespoons of the extra virgin olive oil over the vegetables and chickpeas. Sprinkle with dried rosemary, dried thyme, garlic powder, salt (if using), and black pepper. Toss everything together gently until all the vegetables and chickpeas are evenly coated with oil and seasonings.1 (15-ounce) can chickpeas, 4 tablespoons extra virgin olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, to taste salt, to taste black pepper
- Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
- Place the baking sheet(s) into the preheated oven. Roast for 30-40 minutes, or until the sweet potatoes are tender and slightly caramelized, the Brussels sprouts are crisp-tender, and the bell peppers are softened. Toss the vegetables halfway through the roasting time to ensure even cooking and browning.
- While the vegetables are in the oven, prepare the optional tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic (if using), cumin (if using), and a pinch of salt and pepper. Gradually add 1-2 tablespoons of water, whisking continuously, until the dressing reaches your desired pourable consistency. You may need a little more or less water depending on the thickness of your tahini.1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, pinch cumin, to taste salt, to taste black pepper, 1-2 tablespoons water
- Once the vegetables have finished roasting and are tender and slightly browned, remove them from the oven. You can serve the Daniel Fast Baked Salad warm directly from the baking sheet, or transfer it to a serving platter. Drizzle generously with the optional creamy tahini dressing before serving. This dish is wonderful served as is for a light meal, or it can be a hearty side dish for other Daniel Fast-compliant mains.
Notes
This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven for a warm salad, or enjoy cold. Freezing is not recommended.
