💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables, pepper, onion and sweet potato with the olive oil, cumin, smoked paprika, turmeric, cinnamon, salt and black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables, pepper, onion and sweet potato in a hot oven (200°C / 390°F) 30–35 minutes, until the vegetables are tender and the edges are browned.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
5
Mix the tahini and lemon juice.
6
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
7
Warm the lafas and open them, fill them with the vegetables and drizzle the tahini sauce on top.
524calories
15 gprotein
63 gcarbs
22 gfat
● protein 12%● carbs 49%● fat 39%
Per serving (415 g), of 4 servings
For the Roasted Vegetables · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
