@riaz2uuuiiiiiiiiiiiiii:

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Wednesday 24 December 2025 01:11:47 GMT

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🥀 𝓞𝓷𝓾 🕊️ :

😊😊😊

2025-12-31 08:08:54

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🖤Suchona🖤 :

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2025-12-24 01:52:12

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Usman Khan :

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2026-01-12 03:58:30

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𝙈𝘿.𝘼𝘽𝙄𝙍🧃 :

❤❤❤

2026-01-10 05:23:47

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SK MEHIDY 75 :

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2026-01-09 14:31:18

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💞T.R.Tanvir 💞 :

hiro🤩😎🤩

2026-01-08 11:00:07

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💞T.R.Tanvir 💞 :

batija ni ba🤩🤩🥰

2026-01-08 10:59:33

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💞T.R.Tanvir 💞 :

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2026-01-08 10:59:11

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nahima871 :

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2026-01-08 07:07:43

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সুনামগঞ্জের নতুন টিকটক আর আমি :

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2026-01-01 11:29:45

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ফারিয়া আক্তার :

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2025-12-30 15:45:53

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Mahdiya 1234 :

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🌷✨(.পদ্মবতী.)✨🌷 :

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2025-12-30 11:47:28

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🍒_𝐘𝐨𝐔𝐫♡→𝐌𝐚𝐘𝐚_🍒 :

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2025-12-27 05:24:09

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Priya Islam :

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2025-12-26 08:25:44

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🔥𝐓𝐀𝐌𝐈𝐌 𝐉𝐑💫 :

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2025-12-25 07:57:47

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==MD.SOHAG HASAN.58 :

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2025-12-24 03:46:03

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💔--ব্যর্থ পুরুষ..!!😭 :

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2025-12-24 01:19:44

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2025-12-30 10:27:54

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ভাই বিএনপি করি বি:এন:পি 🌾🌾🌾 :

গানটা কিন্তু আমার প্রিয় 🥰🥰

2026-01-10 04:19:06

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পরিবারের বড় রাজকন্যা :

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2026-01-11 04:51:01

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সজিব আহমদ :

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2026-01-23 02:15:21

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꧁☬ 𝚂𝙰𝙽𝙹𝙴𝙴𝙳𝙰 ☬꧂ :

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2026-02-13 13:51:54

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Roasted Vegetable & Chickpea Bowl with Lemon Tahini Dressing Ingredients: Roasted Vegetables & Chickpeas: * 2 cups broccoli florets * 2 cups Brussels sprouts, halved * 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) * 15 oz canned chickpeas, drained and rinsed * 3 small beets, peeled and cut into chunks * 1 small cauliflower, broken into florets * 1 dash garlic powder * Salt and freshly ground pepper, to taste * Olive oil, for roasting Lemon Tahini Dressing: * 2 tbsp tahini * 2 tbsp olive oil * 2 tbsp fresh lemon juice * 1 tbsp maple syrup or honey * 1 clove garlic, minced * 1-2 tbsp water (to thin, as needed) * Salt and pepper, to taste * Optional: 1/4 tsp smoked paprika or cumin for added flavor Instructions: 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. 2. Prepare the Vegetables: Place the broccoli florets, Brussels sprouts, sweet potato, cauliflower, and beets on one baking sheet. Drizzle generously with olive oil, then sprinkle with garlic powder, salt, and freshly ground pepper. Toss everything to coat evenly. 3. Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until tender and slightly caramelized. 4. Roast the Chickpeas: On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 15 minutes, or until crispy, alongside the vegetables. 5. Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, and maple syrup until smooth. Add minced garlic and water, 1 tablespoon at a time, until the dressing reaches your preferred consistency. Season with salt, pepper, and optional smoked paprika or cumin for extra flavor. 6. Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas among serving bowls. Drizzle generously with the Lemon Tahini Dressing. Serve warm with additional dressing on the side if desired.

Roasted Vegetable & Chickpea Bowl with Lemon Tahini Dressing Ingredients: Roasted Vegetables & Chickpeas: * 2 cups broccoli florets * 2 cups Brussels sprouts, halved * 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) * 15 oz canned chickpeas, drained and rinsed * 3 small beets, peeled and cut into chunks * 1 small cauliflower, broken into florets * 1 dash garlic powder * Salt and freshly ground pepper, to taste * Olive oil, for roasting Lemon Tahini Dressing: * 2 tbsp tahini * 2 tbsp olive oil * 2 tbsp fresh lemon juice * 1 tbsp maple syrup or honey * 1 clove garlic, minced * 1-2 tbsp water (to thin, as needed) * Salt and pepper, to taste * Optional: 1/4 tsp smoked paprika or cumin for added flavor Instructions: 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. 2. Prepare the Vegetables: Place the broccoli florets, Brussels sprouts, sweet potato, cauliflower, and beets on one baking sheet. Drizzle generously with olive oil, then sprinkle with garlic powder, salt, and freshly ground pepper. Toss everything to coat evenly. 3. Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until tender and slightly caramelized. 4. Roast the Chickpeas: On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 15 minutes, or until crispy, alongside the vegetables. 5. Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, and maple syrup until smooth. Add minced garlic and water, 1 tablespoon at a time, until the dressing reaches your preferred consistency. Season with salt, pepper, and optional smoked paprika or cumin for extra flavor. 6. Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas among serving bowls. Drizzle generously with the Lemon Tahini Dressing. Serve warm with additional dressing on the side if desired.

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