Creamy tahini roasted veggies + a giveaway
 
Recipe source: 'Veganish' by Mielle Chenier-Cowan Rose
Ingredients
  • Roasted veggies
  • 1 large sweet potato
  • 2 medium beets
  • 2 small carrots
  • 2 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 lemon, thinly sliced
  • 1 spring fresh rosemary, minced
  • Creamy tahini dressing
  • ¼ cup tahini
  • 1 Tbsp rice vinegar
  • 1 Tbsp tamari
  • 2 - 4 Tbsp water, to achieve a pourable consistency
Instructions
  1. Preheat oven to 220 C || 425 F
  2. Combine the dressing ingredients in a small bowl and stir until smooth. Set aside.
  3. Combine the veggies with the oil, garlic, lemon slices and rosemary and toss to coat in a line baking tray.
  4. Roast until soft, around 50 minutes. Remove from oven, stir through the sauce, and return to oven for 3 - 5 more minutes to allow the sauce to dry out a bit and get a little sticky.
Recipe by to her core at http://tohercore.com/creamy-tahini-roasted-veggies/