Middle Eastern Sheet Pan Bowl
Ingredients
- 2 russet potatoes
- 3 small sweet potatoes
- 1 eggplant
- 3 rainbow carrots
- 1 15-ounce can chickpeas
- 1 medium zucchini
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons olive oil
- 1 teaspoon za'atar spice
- 3 tablespoons sesame tahini
Preparation
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, toss the potatoes, sweet potatoes, eggplant, and carrots in oil and spices except za'atar and tahini, then spread on a large sheet pan and bake for 15 minutes.
Add chickpeas and zucchini to the sheet pan with the half-cooked vegetables, toss together with a spatula to distribute spices and flip the vegetables, then return to oven and bake for another 15 minutes.
Finish with a drizzle of tahini and za'atar spice, and serve with a salad.
