Spring Tray Bake With A Smoky Roasted Garlic Tahini Sauce

I love tray bakes for dinner because they are so simple and don’t require a lot of work. Plus, it is an easy way to get more vegetables into your diet. I personally love choosing 1 source of protein and 3 sources of vegetables to add to the tray so you can be sure to get in lots of vitamins and nutrients.

This one is perfect for spring time, especially busy weeknights! It is filled with nourishing seasonal spring vegetables to help you glow from within.

I do recommend adding an additional protein source if needed. I loved this bowl with a side of baked tofu or quinoa!

Serves 4

Ingredients:

1 15 oz can garbanzo beans drained and rinsed
1 head of broccoli florets
2 large diced carrots
3-4 medium yellow potatoes diced
1 1/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander
3 tbsp avocado oil
A pink of fresh ground black pepper or to taste

Directions: Preheat your oven to 415. Line a baking sheet with parchment paper. Toss all of the ingredients together on the baking sheet. place in the oven for about 30 minutes. (I recommend adding the garlic cloves from the Smoky Roasted Tahini Sauce recipe to the pan). Meanwhile prep the Smoky Roasted Garlic Tahini Sauce.

Smoky Roasted Tahini Sauce Ingredients:

1/2 cup tahini
3 cloves roasted and peeled garlic (roasted at 415 in the oven, with the peel on, for 15 minutes)
A pinch of salt
1/4 cup lemon juice
About 1/4 cup water to thin
1/2 tsp smoked paprika

Directions: Add the ingredients (garlic peel removed) to a blender or food processor and blend till smooth. Pour over the tray bake and serve.