I’ve always thought that roasting veggies totally transforms them. Not only taste, but also texture and appearance. It’s a great way to keep things exciting, even with the same ingredients. This bowl is packed with veggies, chickpeas and topped with a CREAMY TAHINI SAUCE. Check it out!
TIPS WHEN ROASTING YOUR VEGGIES
- Cut your vegetables into bite-sized pieces.
- You can use other vegetables that you have in your refrigerator. You will just want to make sure to bake them at the correct time. For example, root vegetables like potatoes, onions, and carrots need to cook longer than the cruciferous vegetables.
- Lay the veggies out on a pan evenly. Avoid overlapping and stacking on the pan. When veggies are stacked, the vegetables will not cook evenly.
- I drizzle oil on top of the vegetables before roasting, this is optional. I like to use oil for this recipe because I find oil really helps them roast. If you do use oil you will want to make sure to check to see what your oil’s smoke point is before using it.
- Do you have an air fryer? Cook these vegetables in half of the time by using an air fryer instead of your oven.
You can also add additional roasted vegetables or substitute these with vegetables you already have in your refrigerator.
Some of my favorites include:
To make this creamy tahini sauce simply combine all the ingredients together and mix until smooth and creamy. Add additional water to thin to the consistency that you like. If you are a fan of garlic you can also add a half a teaspoon of garlic powder to the sauce when you add the onion powder.
These Roasted Vegetables with Creamy Tahini Sauce is:
Simple to make
When you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
It’s a great way to keep things exciting, even with the same ingredients. This bowl is packed with veggies, chickpeas and topped with a creamy tahini sauce.
- 1 tsp neutral oil, I used avocado oil, optional
- 2 cup baby red potatoes, unpeeled, chopped into quarters
- 3 carrots, peeled and julienne cuts (matchsticks)
- 1 large red onion, chopped
- ½ bunch asparagus, trimmed and chopped into 3 inch pieces
- 1 can (15 ounces) of chickpeas, drained and rinsed
- ¼ tsp salt
- ¼ tsp pepper
Creamy Tahini Sauce
- ¼ cup tahini
- ¼ cup filtered water, add more to thin
- 1 small lemon, juiced with the seeds removed
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tsp sesame seeds
- Line a large baking sheet with parchment paper. Preheat your oven to 425 degrees Fahrenheit (218 C). Evenly spread the potatoes, carrots, and onions on the baking pan. Drizzle with oil and bake for 30 minutes.
- While the vegetables are roasting make the Creamy Tahini Sauce. Combine all dressing ingredients in a medium bowl and mix until smooth and creamy. To thin the sauce add more water to thin. Place your sauce in the refrigerator to chill.
- Take the vegetables out of the oven and evenly add the asparagus, chickpeas, salt, and pepper to the pan. Bake for an additional 12-15 minutes or until the asparagus is completely cooked
- Divide the roasted vegetables and chickpeas into bowls and drizzle with Creamy Tahini Sauce. Taste and add additional seasoning (salt and pepper) and garnish sesame seeds.
- Don’t have chickpeas? Use black beans or white beans as a substitute.
- Like a little extra spice? Sprinkle some crushed red pepper or cayenne pepper to the top of your roasted veggies.
- Want to add more veggies to your quesadilla? Some others that I recommend are onions, peppers, and red cabbage