Lately, I’ve been getting bored with the same old veggie combinations. We eat a lot of vegetables around here – it’s the main part of our diet. So, to liven things up a little, I decided to experiment with some sauces. The first one I tried was a Tahini sauce, but the first time I made it, we found it to be way too strong, so the second time around I modified things a little. This recipe turned out great. I roasted some broccoli, onions, squash and peppers, cooked some jasmine rice and served them with this sauce drizzled on top – it was delicious. Hope you enjoy it!
Roasted Vegetables with Jasmine Rice and Lemon Tahini Sauce
Cook 1 cup jasmine rice. (I use my Instant Pot for this)
Dry roast in 400° oven for 30 minutes, stirring 1 or 2 times:
2 onions, cut into large pieces
2 or 3 squash, sliced (I used yellow crookneck and green)
1 red and 1 yellow pepper – cut into strips
After 20 minutes, add 1 cup broccoli florets.
You could also add tomatoes if you like at this point.
I also add a little basil, cumin and oregano to my veggies.
For the Tahini sauce blend in a food processor or NutriBullet:
1 tsp minced garlic (or to taste)
Juice of 1 small lemon
1/3 cup Tahini (stir well)
salt to taste
1/4 cup water (add more if needed)
1 tbsp maple syrup
1 tbsp fresh parsley
1/4 cup vegan yogurt (cashew yogurt works well)
1 tbsp low-sodium soy sauce
I spooned some of rice onto the center of each plate, surrounded it with veggies and then drizzled the sauce over top. I’d love to hear variations on this or ideas for other ways to dress up veggies (gluten-free and vegan of course).