Turmeric Roasted Vegetables with Tahini Dressing

Prep 15 min·Cook 30 min·Total 45 min·4 servings·VEGAN·320 kcal

Turmeric roasted vegetables from above in a wooden bowl lined with parchment, with a small bowl of tahini dressing

Ingredients

For the roasted vegetables

500 gr (18 oz.) sweet potatoes
1 red bell pepper
1 yellow bell pepper
2 zucchini
2 carrots
1 red onion
2 Tbsp olive oil
1 tsp turmeric (ground)
1 tsp paprika
salt and pepper (to taste)

For the tahini dressing

3 Tbsp tahini
1 lemon (juice only)
1 Tbsp maple syrup
1 garlic clove (finely grated)
3 to 4 Tbsp water
salt and pepper (to taste)

To serve

fresh herbs (e.g. rosemary or parsley, optional)

Equipment: oven and baking sheet, parchment paper, large bowl, small bowl and whisk, knife and cutting board

Instructions

Prepare the vegetables

1.Preheat the oven to 200°C (392°F) conventional heat and line a baking sheet with parchment paper.
2.Peel the sweet potatoes, trim the carrots and cut both into pieces of about 2 cm (3/4 inch).
3.Wash the bell peppers and zucchini. Seed the peppers, trim the ends of the zucchini and dice both as well.
4.Peel the red onion and cut it into thick wedges.

Season and roast

1.In a large bowl, toss all the vegetables thoroughly with the olive oil, turmeric, paprika, salt and pepper.
2.Spread the vegetables out on the baking sheet so that nothing overlaps.
3.Roast for 25 to 30 minutes until the vegetables are tender and browned at the edges. Turn them once after about 15 minutes.

Mix the tahini dressing

1.In a small bowl, stir together the tahini, lemon juice, maple syrup and grated garlic.
2.Add water one spoonful at a time and stir until the dressing is creamy and pourable. Season with salt and pepper.

Serve

1.Arrange the roasted vegetables on plates or a platter and drizzle with the lemon tahini dressing.
2.Garnish with fresh herbs and serve warm.

Notes

Tip from my kitchen: turmeric stains, so wash your bowl, board and hands right after mixing. I like to mix orange and purple sweet potatoes, and if you like, add 1 small diced beet to make the pan even more colorful. The dressing may be a little thinner than you think, because it sets quickly on the warm vegetables. For a more filling dinner, I roast 1 can of drained chickpeas along with the vegetables for the last 15 minutes.

Nutrition per serving: 320 kcal · 7 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook