November 22nd, 2024
Recipes
Turmeric Tahini Roasted Vegetables
Valentina P
- Difficulty
•
- Time 30"
Roasted veggies tossed in a creamy turmeric tahini sauce with a sprinkling of hemp seeds. If you love tahini, this healthy sheet pan side dish will make you fall in love with your vegetables.
How To MakeDiet Type: Plant-based
Shopping List
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For the Vegetables
- 2 pounds kabocha pumpkin (about 1 small pumpkin)
- 8 ounces broccoli florets (about 4 small handfuls)
- 8 ounces green beans (about 4 small handfuls)
- 4 tablespoons hemp seeds
- 3 tablespoons olive oil
- salt and pepper, to taste For the Turmeric Tahini
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 teaspoon EACH ground turmeric, sea salt, and pepper
Instructions
- Step 1: Preheat the oven to 420 degrees Fahrenheit. Remove the inner seeds from the kabocha. The kabocha peel is edible and does not need to be removed unless the peel is unpleasantly rough or bumpy. Note: If substituting with butternut squash, the peel will need to be removed.
- Step 2: Chop the kabocha into small pieces, about 1/2-inch to 3/4-inch in size. Chop the green beans in half and chop the broccoli into florets.
- Step 3: Spread the pumpkin, broccoli, and green beans onto a baking sheet and toss with the olive oil. Season with salt and pepper and roast for 20 to 22 minutes, or until fork-tender. Stir the vegetables halfway through the cooking time.
- Step 4: Meanwhile, stir together all of the Turmeric Tahini ingredients in a small bowl until completely smooth.
- Step 5: Place the roasted vegetables in a bowl and add a small splash of the Turmeric Tahini and all of the hemp seeds. Stir until all of the vegetables are lightly coated in the sauce.
- Serve: Enjoy warm with any extra tahini sauce on the side.
Recipe Notes
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recipe
Turmeric Tahini Roasted Vegetables
PT30M 2 pounds kabocha pumpkin (about 1 small pumpkin) 8 ounces broccoli florets (about 4 small handfuls) 8 ounces green beans (about 4 small handfuls) 4 tablespoons hemp seeds 3 tablespoons olive oil salt and pepper, to taste 2 tablespoons tahini 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons water 1/4 teaspoon EACH ground turmeric, sea salt, and pepper Gluten Free Paleo Vegan 4 Servings
Ingredients:
