Whenever I worry that I’m not eating enough veggies, roasted veggies save the day! You can use whatever seasoning you prefer but for this one I chose some anti-inflammatory turmeric along with garlic salt and paprika. I love to eat roasted veggies on their own and topped with the dressing or mixed in with a salad. My husband would rather never eat a salad and enjoys his over rice or quinoa.
This tahini dressing is so creamy and delicious, I could eat it by the spoon! Goat cheese crumbles compliment the dressing nicely but isn’t needed if you are trying to lay off the cheese, like I should be. Fresh cracked pepper is also amazing with this.
If you are looking for a way to eat more vegetables, this recipe is for you!
Roasted Veggies with Tahini Dressing
Ingredients
Tahini Dressing
Instructions
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Preheat oven to 400 degress.
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Chop veggies and toss with olive oil, paprika, garlic salt and turmeric. Spread out on baking sheet.
Bake for 40 minutes.
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To make the tahini dressing, add the tahini, juice of lemon, Greek yogurt, garlic, salt and agave and 3 tablespoons of water into a mason jar with a lid and.... Shake, shake, shake! Add more water to get the consistency you want.
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Eat the roasted veggies as is with tahini dressing, over a salad or quinoa. Top with goat cheese crumbles.
Serving size assumes you are serving over salad or quinoa
