With over 8 serves of vegetables, this vegetarian main will have you singing for your supper.
- Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
- Place sweet potato, cut-side up, and capsicum on 1 tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20 minutes.
- Place cauliflower and garlic on remaining prepared tray. Drizzle with 1 tablespoon remaining oil. Roast with sweet potato and capsicum for a further 20 minutes. Add tomatoes to cauliflower tray. Roast for a further 15 minutes or until tomatoes have collapsed and vegetables are tender. Carefully transfer capsicum to a snap-lock bag. Seal bag. Set aside for 5 minutes.
- Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add 1/2 the chickpeas, sunflower seeds, cumin and paprika. Cook, stirring, for 2 to 3 minutes or until fragrant and chickpeas are golden.
- Using a small food processor, process remaining chickpeas, tahini, lemon juice and 1/3 cup water until smooth and combined. Season with salt and pepper.
- Carefully cut tops off capsicum. Peel away skin and discard seeds. Thickly slice. Place sweet potato on plates with garlic cloves. Top with cauliflower, tomato and capsicum. Drizzle with tahini dressing. Sprinkle with chickpea mixture, coriander, parsley and preserved lemon. Serve.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set