These Roasted Veggies with Turmeric Tahini Sauce are my latest obsession!
Tahini (sesame paste) is:
- rich in healthy fats.
- a good source of B vitamins, magnesium, copper, phosphorus, manganese, iron and zinc.
- helpful in balancing hormones.
- heart protective, by lowering cholesterol and blood pressure.
You can use any vegetables of choice here which are good for roasting. I like to use cauliflower, carrot, eggplant, zucchini, sweet potatoes, bell peppers and mushrooms.
Roasted Veggies with Turmeric Tahini Sauce
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Ingredients
- 1large baking sheet of vegetables, cut up(I like to use cauliflower, carrot, eggplant, zucchini, sweet potatoes, bell peppers and mushrooms)
For the Turmeric Tahini Sauce:
- 1/2cup tahini
- 2tablespoons olive oil
- 1 lemon(juice of)
- 1teaspoon apple cider vinegar
- 1teaspoon grated fresh ginger
- 2cloves garlic
- 1teaspoon turmeric
- 1/2teaspoon curry powder
- salt to taste and a pinch of black pepper
- water, as needed
Instructions
- Toss the vegetables with some butter, ghee, or coconut oil. Spread out on a baking sheet and roast at 425 F until tender enough to pierce with a fork.
- Meanwhile, whisk all the sauce ingredients in a small bowl.
- Add water until the desired consistency is achieved.
- Drizzle the sauce over the roasted veggies. Enjoy!
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