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Roasted Veggies with Turmeric Tahini Sauce
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Roasted Veggies with Turmeric Tahini Sauce

Ingredients

  • 1 large 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:

  • 1/2 cup tahini
  • 2 tablespoons olive oil
  • 1 lemon (juice of)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic
  • 1 teaspoon turmeric
  • 1/2 teaspoon 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!