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
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!