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In a bowl, mix the carrot sticks with a pinch of sea salt, some pepper (optional), a pinch of Herbes de Provence herb mix, and a drizzle of olive oil. Mix well, and spread on a large cookie baking sheet, lined with parchment paper, keeping enough room for the potatoes.
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In that same bowl, do the same with the baby potato chunks, and ad a pinch of paprika as well as the others and oil drizzle. Evenly spread on the baking sheet.
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In the same bowl, ad the sweet potato chunks and mix with paprika, cinnamon, sea salt, pepper, and oil. Mix and put on baking sheet.
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Bake all of this at 425F for about 20-25 minutes (depending on the size of your chunks). Keep an eye on it after 15 minutes to make sure it doesn't burn.
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In a large pan over medium heat, sauté the zucchini slices with a bit of olive oil until they start to brown to your liking, then add the minced garlic and chickpeas and sauté for a few more minutes.
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In the meantime, prepare the dressing by mixing the tahini, lemon juice, apple cider vinegar, olive oil, a pinch of sea salt and ground pepper. Set aside.
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Distribute all the components into 2 or 3 large plates/bowls (lettuce, tomatoes, roasted potatoes - 2 kinds -, roasted carrots, chickpea & zucchini, and sauerkraut) and drizzle generously with the tahini dressing.
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Enjoy immediately