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@r.warites: M K C #tranding #trandingvideo #foryou #foryoupage #unfreezmyacount

⚜️ R warites ⚜️
⚜️ R warites ⚜️
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Region: PK
Friday 12 June 2026 14:08:39 GMT
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kabootar.baz171
🔥NO LOVE 🥹 MY 🥹 Life 🚬 :
Wa Sai
2026-06-13 03:10:22
0
kailashjani22
Kailash Kumar :
🥰🥰🥰
2026-06-13 08:31:37
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rahul.babu557
Rahul Babu :
🥰🥰🥰
2026-06-13 07:33:36
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nxrkx10
মোহাম্মদ সাদ্দাম হোসেন :
❤️❤️❤️
2026-06-13 05:36:59
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muziii232
𝐒𝐚𝐥𝐦𝐚𝐧 🇦🇱🫀 :
💢
2026-06-13 05:00:53
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saifali50020
saifali :
💔💔💔
2026-06-13 01:28:04
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sahilabbas746
Sahil Abbas :
✌✌✌
2026-06-12 19:42:59
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mdjunaid10656
MDjunaid❤️❤️ :
🥰🥰🥰
2026-06-12 18:09:30
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jabarchandio776
عبدالجبار چانڍيو :
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2026-06-12 17:17:31
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hadarabbasi903
☠️Ayan abbasi☠️ :
😎😎😎
2026-06-12 15:53:51
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waseem.mahar53
Waseem Mahar :
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2026-06-12 14:20:59
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shmeen.khan7
shmeen khan :
🥰🥰🥰
2026-06-12 14:20:51
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sanower.islam01
আজও তোমায় ভালোবাসি :
🥰🥰🥰
2026-06-13 08:50:43
0
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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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