Roasted Veggies with Tahini Dressing
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!
- 2 bell peppers (thinly sliced)
- 1 onion (chopped)
- 1 head of broccoli (cut in pieces)
- 4 large carrots
- 1 bushel green beans
- olive oil
- 1 tsp garlic salt
- 1 tsp turmeric
- 1 tsp paprika
- 1 lime
- 1/4 cup greek yogurt
- 2 tbsp tahini
- 1 tbsp raw agave
- 1 garlic clove (minced)
- 1 tsp salt
- H2O
- goat cheese crumbles
Preheat oven to 400 degress.
Chop veggies and toss with olive oil, paprika, garlic salt and turmeric. Spread out on baking sheet.
Bake for 40 minutes.
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.
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