Growing up with dishes like chana masala, masala green beans or aloo gobi on rotation adjusted my lens on vegetarian cooking, and I now feel obligated by my soul to add a variety of delicious masala spices to any veggie dish I’m cooking. When I cook for myself, I thrive on seasoning my veggies with cumin, turmeric and cayenne — heightening the flavor profiles and reminding me of the tastes of home.
I live for my sheet pan because not only does it allow me to make delicious cookies, but it also gets lunch or dinner done all in one shot. At the end of the day, I’ll slice up a bunch of vegetables — carrots, broccoli, cauliflower, sweet potatoes — drizzle them in some extra-virgin olive oil and season them heartily with masala, salt and pepper. I end up with vegetables that are consistently good and ultimately give me the dose of nutrients I’m lacking from my cookies.
Swap option: Serve over rice, quinoa or greens.
Preheat oven to 400°F and line a sheet pan with parchment paper.
For the cayenne sweet potatoes:
Cut sweet potatoes into 1-inch slices. Toss in a bowl with olive oil, cayenne pepper, salt and pepper. Arrange on one side of the parchment paper.
For the smoked paprika-masala chickpeas:
Using the same bowl, add chickpeas and toss with the olive oil, cumin, turmeric, paprika, salt and pepper. Arrange in the middle of the sheet pan.
For the cumin-roasted broccoli:
Now, toss the broccoli in the olive oil, cumin, turmeric, salt and pepper. Arrange on the remaining side of the sheet pan.
Place the sheet pan in the oven and roast in the oven for 30 minutes. Remove from oven, toss chickpeas, broccoli and sweet potatoes, and return to the oven for 10-15 more minutes, ensuring that all sides are charring nicely, and chickpeas are golden brown and a little crispy.
For the turmeric-tahini sauce:
Combine all ingredients and whisking together. Add a few tablespoons of water to thin the sauce to your desired consistency.
Remove veggies from oven, serve over rice or quinoa (optional) and drizzle with turmeric-tahini sauce.