Roast veggies with lemon tahini sauce

    1 hour

    A lemon-tahini sauce is the finishing touch to these vegan veggie bowls packed with enough roasted veggies to satisfy any meat lover.

    1 person made this

    Serves: 4 

    • 25 Brussels sprouts, halved
    • 350g red-skinned new potatoes, halved
    • 350g small purple potatoes, halved
    • 2 sweet potatoes, peeled and cut into 2cm cubes
    • 1/2 head cauliflower, cut into small chunks
    • 1/2 lemon, juiced
    • 2 tablespoons extra-virgin olive oil, or more to taste
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon Dijon mustard (optional)
    • 1 clove garlic, minced
    • salt and ground black pepper to taste
    • 4 tablespoons tahini
    • 2 tablespoons nutritional yeast
    • 3 tablespoons lemon juice
    • 1 tablespoon water, or more as needed

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 200 C / Gas 6.
    2. Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt and pepper together in a separate container. Place in a roasting tin and cover with foil.
    3. Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
    4. Mix tahini, nutritional yeast, 3 tablespoons lemon juice and water together in a bowl. Add more water to achieved desired thickness.
    5. Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

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