✤1½ lbs sweet potato, cut into 1-in cubes (~746g)
✤1/2 large onion of choice, chopped (~249g)
✤1 red bell pepper, diced (~169g)
✤1 yellow bell pepper, diced (~169g)
✤1 large jalapeño, diced (~50g)
✤1- 15oz can chickpeas, drained & rinsed
✤2 tbsp olive oil
✤1 tsp garlic powder
✤ salt & pepper, to taste
✤1/4 cup (64g) tahini
✤1/8 - 1/4 cup water
✤2 tbsp lemon juice
✤ Pinch of salt
✤ Sriracha, to taste
❖Preheat oven to 425°F (220°C). Line 2 sheet pans with parchment or silicone.
❖In a large bowl, combine all veggies & chickpeas. Drizzle with the oil, garlic, salt & pepper and toss to coat. Arrange mix in single layer between sheet pans.
❖Bake 20 min, stirring and rotating halfway. Turn heat up to 500°F, stir again, rotate and bake another 20 min, stirring and rotating halfway through again. Remove and let cool a few min.
❖While veggies are roasting, whisk together all remaining ingredients in a small bowl. Let rest for flavors to develop and serve with the hash.
