All the delicious roasted veggies with a lemon tahini sauce... ugh I'm drooling and I already ate this! Recipe: 1 cup of frozen broccoli (stems cut off) 1 small sweet potato 10 baby carrots cut in half 1/2 can of garbanzo beans 1 cup of dry rice salt and pepper to taste Tahini sauce: 1/2 cup of tahini 1 lemon (juiced) 1 tsp of maple syrup Bring a medium pot of water to a boil and add in 1 cup of rice. Cook until the rice is tender. Preheat oven to 425. Line a cookie sheet with aluminum foil or parchment paper. Cut up the vegetables and place on the sheet. If you have enough room on the cookie sheet pour out half the can of chickpeas and then season the chickpeas with cajun seasoning. Bake the veggies for 24 minutes. Remove from the oven and set aside to cool. Now make your tahini! Add all the ingredients to a blender. Blend until creamy. Then add in a few scoops of rice, all the veggies, and chickpeas you want, and drizzle it all with the tahini sauce and top with salt and pepper if you desire it.