What Day Is it, Holistic Peeps? It's FREEBIE FRIDAAAYYYY! 🥳

Happy Friday, Holistic Family!

We all know the drill on Fridays, so without further ado, here is your Faith In Farms Recipe Club Freebie Friday Dish! This dish is plant-based!

Roasted Vegetable Traybake with Yogurt Tahini Dressing

7 oz. (200g) potatoes, chopped bite-sized pieces

9 oz. (250g) butternut squash, peeled & chopped

1 head broccoli, chopped

1 red onion, sliced

2 cloves garlic, minced

14 oz. ( 400g) can chickpeas, drained

1 tsp. of olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

½ tsp. ground cinnamon

pinch of salt & black pepper

For the yogurt tahini dressing:

7 oz. (200g) natural soy yogurt

4 tbsp. tahini

1 clove garlic, minced

½ lemon, juiced

pinch of salt & black pepper, to taste

What you need to do:

Preheat the oven to 360F (180C).
Place the potatoes, butternut squash, broccoli, red onion, garlic and chickpeas on a large baking tray.
Drizzle with olive oil, season with cumin, paprika, cinnamon, and a pinch of salt and pepper, and toss them together.
Place the baking tray in the preheated oven and roast for 30 minutes.
After 15 minutes, gently flip the vegetables over to ensure they cook evenly.
While the vegetables are roasting, prepare the yogurt tahini dressing.
In a medium bowl, combine all the dressing ingredients, adjust the seasoning with salt and pepper to taste.
Once the vegetables are roasted, remove them from the oven and serve with a generous spoon of the creamy yogurt tahini sauce.

Serves 4...Enjoy!

For more delicious grub, JOIN our Faith In Farms Recipe Club, where you'll not only get more AMAZING recipes like this one, but help local organic farmers, as well!

In Wellness,

John

Want to learn more about transition to a holistic lifestyle? Join us over at the

Holistic American Health Academy!

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