Roasted Spiced Vegetables and White Beans with Creamy Tahini-Lemon Dressing

Ingredients

• 4 cupsBroccoli florets
• 1 mediumRed bell pepper, chopped into 1-inch pieces
• 1 mediumZucchini, chopped into 1-inch pieces
• 0.5 mediumRed onion, chopped into wedges
• 1 can (15oz)Cannellini beans, rinsed and drained
• 3 tablespoonsOlive oil
• 1 teaspoonGround cumin
• 1 teaspoonSmoked paprika
• 0.5 teaspoonGarlic powder
• 0.8 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.3 cupTahini
• 2 tablespoonsLemon juice, fresh
• 3 tablespoonsCold water
• 1 cloveGarlic, minced
• 0.1 teaspoonSalt (for dressing)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

   ⏱ 5 min
2. 2

   In a large bowl, combine the broccoli florets, red bell pepper, zucchini, red onion, and rinsed cannellini beans. Add 2 tablespoons of olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss well until all vegetables and beans are evenly coated.

   ⏱ 7 min
3. 3

   Spread the seasoned vegetables and beans in a single layer on the prepared sheet pan. Roast for 20-25 minutes, or until the vegetables are tender-crisp and lightly browned, stirring once halfway through.

   ⏱ 25 min
4. 4

   While the vegetables are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together the tahini, fresh lemon juice, 1 tablespoon of olive oil, 3 tablespoons of cold water, minced garlic, and a pinch of salt. Whisk vigorously until the dressing is smooth and creamy. If it's too thick, add more water one teaspoon at a time until desired consistency is reached.

   ⏱ 5 min
5. 5

   Once roasted, remove the vegetables and beans from the oven. Divide them among four plates or bowls. Drizzle generously with the creamy tahini-lemon dressing before serving. Enjoy warm.

   ⏱ 3 min