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Roast veggies with lemon tahini sauce recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Roast potatoes

A lemon-tahini sauce is the finishing touch to these vegan veggie bowls packed with enough roasted veggies to satisfy any meat lover.

1 person made this

IngredientsServes: 4

  • 25 Brussels sprouts, halved
  • 350g red-skinned new potatoes, halved
  • 350g small purple potatoes, halved
  • 2 sweet potatoes, peeled and cut into 2cm cubes
  • 1/2 head cauliflower, cut into small chunks
  • 1/2 lemon, juiced
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard (optional)
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 4 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • 1 tablespoon water, or more as needed

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 200 C / Gas 6.
  2. Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt and pepper together in a separate container. Place in a roasting tin and cover with foil.
  3. Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
  4. Mix tahini, nutritional yeast, 3 tablespoons lemon juice and water together in a bowl. Add more water to achieved desired thickness.
  5. Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

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Salmon Grain Bowls with lemon tahini sauce

For an easy weeknight dinner and/or meal prep recipe, these Salmon Grain Bowls are perfect! With roasted vegetables and the best lemon tahini sauce. Lots of alternatives in this recipe for ways to make this meal Paleo and/or Whole30® compliant.

I love when I actually get my act together enough to share real meals with you! Mainly because I get to eat said “real meals” for lunch and/or dinner is already prepped.

I’m pretty certain I tell you this every time I make an actual meal for blog but it’s true.

I just have SO many baking ideas and healthy snacks that I get really excited about those, and some of my easy dinner recipes get put on the back burner. Lo siento.

Not to mention I also struggle with what to have for dinner every once in a while and either feel uninspired to try something new, or quite frankly I get lazy.

Let’s chat about this new dinner idea.


Tips for making lemon tahini roasted vegetables

  • First, cut the vegetables in uniform sizes according to their density and how long they take to cook. For example, beets take longer to cook than zucchini, so slice them thinner.
  • Next, heat the baking sheet in the oven for a few minutes before adding the vegetables. A hot pan helps to sear the vegetables right away.
  • Space the veggies out on the baking sheet so they are not touching. In this way, they'll roast and get slightly crispy edges, instead of cooking in the steam from their "neighbour" and turning out soft and mushy. I used two baking sheets for this recipe so the vegetables had lots of room.
  • Flip the veggies over half way through cooking time to help sear on both sides.

Missing summer? Need some colour in your meals? These colourful Lemon Tahini Roasted Vegetables brightened up our dinner on a dull, rainy day here on the West Coast. I hope you like them, too!


Let's Get Saucy

For the sauce, I mixed together a few of my favorite sauce ingredients--I try to always have the things I like such as tahini, miso paste, mustard, maple syrup, spices, and fresh citrus on hand, knowing I can always mix them into a delicious dressing for pasta, salads, and more.

This sauce features several of those ingredients--let's talk about a few of them.

Tahini, my all-time favorite seed butter is a fantastic alternative to cashews which can be expensive. Tahini is made from ground sesame seeds. It can be hard to find a tahini you like (some of them can be bitter), but my favorite is the Whole 365 Tahini.

Miso paste is traditionally made from fermented soy beans. It's salty, tangy, and full of probiotics! It also has a really great savory umami flavor. For this recipe, use a mild miso like yellow or white.

If you can't eat soy, look for Chickpea Miso Paste, made from, well, chickpeas instead of soybeans. I've found it online and at local health food stores.

Spicy mustard: there's just a tiny little half teaspoon of this in the whole dish, but it makes a difference with a nice little kick. If you don't like spicy, use a different mustard like Dijon--and if you don't like mustard at all, feel free to leave it out but I recommend trying it!

Lemon juice--kinda goes without saying, but this citrus really brightens up the dish. You could also try it with lime or orange.

Maple Syrup--I added a teaspoon of maple syrup to add a hint of sweetness to the sauce. Leave it out if you're avoiding sugar. You could also leave out the lemon and add apple cider vinegar for a natural sweetness.

Spices and herbs like garlic powder and parsley are great in this recipe, and feel free to play around with it and add what you like.

Finally, I recommend a spray bottle of water if you are avoiding oil--we'll talk about that shortly.


Equipment


What's so good about this salad?

  • It's delicious and a crowd-pleaser. the vegetables and the chickpeas have a mild balsamic spiced glaze that gives the dish extra flavour.
  • The roasted vegetables make this salad healthy, filling and satisfying.
  • This salad is easily adaptable. use whatever vegetables you have on hand.
  • The ingredients fill up a large platter easily for entertaining a crowd and is simple enough to easily make more if required, simply add in more veggies!
  • This salad can make an easy side dish that goes with a variety of different mains.
  • Chickpeas are not for everyone, so if you don't like them or can't tolerate them then this salad still works well without them.

Step by step instructions:

1. Preheat the oven to 180c/355f.

2. Prepare the vegetables. Peel, rinse and chop them and put aside.

3. In a small bowl add the ingredients to make the balsamic glaze, mix with a fork or spoon until everything is combined.

4. On a large baking tray drizzle a small amount of olive oil. Place the chopped vegetables and chickpeas on the tray. If using beetroot I like to keep it in its own corner for the first part of cooking at least so the juice doesn't run on to everything else.

5. Drizzle the glaze over the vegetables as evenly as you can, gently turn them if needed to ensure that the vegetables are coated as much as possible.

6. Roughly break up the rosemary and place over the arranged vegetables and chickpeas, add some salt and pepper.

7. Bake for 25 minutes, then turn the vegetables and bake for another 15-20 minutes until done.

8. Rinse the baby spinach leaves and pat dry, evenly lay out on a platter.

9. Place the roasted vegetables and chickpeas over the spinach leaves.

10. Dress with a drizzle of my lemon tahini dressing over the vegetables. If you don't wish to use this then a drizzle of olive oil will also work well.

11. Serve immediately. I prefer to eat this salad warm but it does make for tasty cold leftovers too.

What to serve with this salad:

  • This salad goes well with roasted meat of any kind such as lamb, chicken or beef.
  • This is a great salad to serve at a potluck dinner or BBQ and is versatile enough to be served with other salads or side dishes such as my: Sweet Potato and Feta Salad with Pomegranate and Pecans, Loaded Lentil Salad, Roasted Pumpkin, Chickpea, and Sundried Tomato Salad.
  • If you are Vegetarian, Vegan, or are simply trying to reduce the amount of meat you eat the chickpeas and the Lemon Tahini Dressing contain protein to help keep you full and satisfied.

How to make this recipe Paleo and Whole30 compliant:

  • Remove the chickpeas from this salad and enjoy as it is with the roasted vegetables, it will still be filling and tasty!
  • Look for good quality balsamic vinegar. Read the label and look out for additives such as &ldquocaramel colour&rdquo or sulphites.

Other salad recipes you might like:

I hope you enjoy this roasted vegetable salad! Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!

For more tasty recipes and to see what I&rsquove been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.


The best tahini comes from Ethiopia. Solomonov recommends Soom Foods, which I bought on Amazon (affiliate link). It’s delicious and I can see why it’s his favorite.

My other go-to? Trader Joe’s organic tahini, which is made from Ethiopian sesame seeds like Soom’s. Whole Foods 365 used to be my go-to, but I encountered a few bad jars that tasted so bad, I’m afraid to try again.


Roasted Veggie Couscous: The Ingredients

There are so many ways to use roasted veggies.

I eat them on their own, throw them into an omelet or stir them into grains like I do with this roasted vegetable lemon tahini couscous.

While the veggies are in the oven, I make pearl couscous. I love the plump round grains, and if you can find whole wheat pearl couscous, even better.

For vegetables, I use a mix of bell peppers, zucchini and yellow squash. They take about the same amount of time to roast, so they can share the same sheet pan in the oven.


How to make grill roasted eggplant and tomato pita pockets with lemon tahini sauce:

  • Roast chunks of garlic and cumin-seasoned eggplant on the grill until soft and lightly charred.
  • Toss with bright cherry tomatoes, parsley and green onion.
  • Tuck the tender eggplant mix and crunchy shredded lettuce into pita pockets.
  • Finish with a generous drizzle of lemon tahini sauce!

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

When you cook vegetables on the grill, you need some sort of grilling tray or basket so the veggies don’t fall through the grill grates. Have you ever lost veggies down the grates? Raising my hand.

A flat grilling tray (Affiliate link), or a grill basket are both good options. For this recipe I roasted the eggplant in my Nordic Ware Grill ‘N Shake Basket. (Affiliate link.) The stainless steel basket has fairly tall sides so you can stir-fry veggies without them falling through the grates.

My grill ‘n shake basket has a lovely dark patina from all the use. Besides eggplant, we grill-roast zucchini chunks, fingerling potatoes, and cubes of sweet potatoes. Basically all you do is toss the veggies with olive oil and salt and pepper, add them to the preheated basket, and then cook, shaking and tossing the goods around every so often.

Year round, roasted veggies love a drizzle of sauce. This creamy 5-minute lemon tahini sauce is quick to whisk up and complements these grilled eggplant and pita pockets–like jelly does for peanut butter!


How to Meal Prep Buddha Bowls

I briefly touched on this at the top of this post, but I wanted to reiterate. To meal prep this vegetarian buddha bowl, you’ll want to roast the chickpeas and sweet potato, cook the quinoa, and whiz up the tahini dressing. Store everything in separate containers.

Just before eating your meal prepped buddha bowl ingredients, sauté the chard. Then, it’s just a matter of assembling the bowls!