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Even before we switched to eating whole food plant-based, we loved making roasted veggies. The problem is, we would usually coat them in a generous amount of oil. One of the first things we wanted to tackle was a way to roast them without using refined, processed oil. It turns out, tahini makes a great substitute!
And yes, we are aware that tahini has some natural oil from the sesame seeds, but we are okay with that since it uses the WHOLE sesame seed and not just the extracted oil from it.
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To start out, you’ll need to select your veggies. We like to roast up a GIANT batch and use it as part of our weekly meal prep. Our favorites to roast include broccoli, cauliflower, carrots, bell peppers, red onion and green beans, but you can add in any varieties you want!
Other than the veggies, this one just requires a few simple ingredients. When selecting your tahini, just make sure you get one that has ONLY ground sesame seeds and nothing else added. You’ll also need lime juice (fresh or bottled), water and some no-salt seasoning blends.
For the no-salt seasoning blends, we like to use the Aldi “knock-off” version of Mrs. Dash. They are a lot cheaper! We use both the Garlic & Herb and Table Blend varieties. Check the “Featured Products” section below for links to buy the Mrs. Dash versions.
You’ll want to whisk together the sauce and let it sit for a bit to allow the flavors to combine. We usually make this in advance and refrigerate it.
The tahini sauce will become quite thick after you let it sit, so we usually add another tablespoon or two of water to help “loosen” it up just before we pour it on the veggies.
You’ll need some giant bowls if you want to make a large batch like we did. We have one really giant bowl, so we just mix up half of the veggies and sauce and then follow with another batch.
After we coat with the sauce, we add even more no-salt seasoning, but this time it is the Table Blend.
You’ll want to spread it out in a single layer on some baking trays. We use at least one 15×20 tray and two 10×15 trays. The important thing is to make sure the veggies have room to spread out in a single layer because they will roast better that way.
The final veggies have such a great flavor from the tahini, lime and seasoning blends. Check out the printable recipe below. You can also watch our Veggie Bowl Meal Prep video to see us make these!
Tahini Roasted Vegetables (Vegan, Plant-Based)
- Difficulty: easy
Ingredients
- – 6 Tbsp tahini (96g)
- – 5 Tbsp lime juice
- – 3 to 5 Tbsp water
- – 2 Tbsp no-salt Garlic & Herb seasoning blend (like Mrs. Dash or Aldi brand)
- – 2 heads of cauliflower, cut into small florets (approx. 8-9 cups of florets)
- – 3 medium heads of broccoli, cut into small florets (approx. 8-9 cups of florets)
- – 4 to 5 medium carrots, peeled and sliced into 1/4-inch thick slices (approx. 4 cups when sliced)
- – 2 bell peppers, any color, chopped into 1/2-inch squares (approx. 2 cups when chopped)
- – 2 medium red onions, thinly sliced into half-moons (approx. 4 cups when sliced)
- – 16oz fresh green beans
- – Extra no-salt seasoning (we use the “Table Blend” from Mrs. Dash or Aldi)
Directions
- Preheat your oven to 375°F
- Combine tahini, lime juice, 3 Tbsp water and 2 Tbsp no-salt Garlic & Herb seasoning in a small bowl. Whisk or stir to combine. Let sit for at least 5 minutes to thicken.
- Prep your vegetables. Suggested amounts are listed in the ingredients, but you can use any variety of veggies you like!
- Mix the veggies together into bowls, dividing as necessary to fit. If your tahini sauce looks too thick, add an additional tablespoon or two of water and whisk/stir to loosen it up a bit just before you add it to the veggies.
- Add tahini sauce to bowl with veggies and stir to evenly coat. Be sure to reserve enough tahini sauce to coat any remaining veggies if you don’t have a bowl large enough to fit all of them.
- Spread coated veggies into a single layer on a baking sheet that is lined with a silicone baking mat or parchment paper. We use at least one 15×20 tray and two 10×15 trays. You may need to bake in shifts to ensure you have a single layer of veggies.
- Coat veggies with a generous amount of no-salt seasoning Table Blend.
- Bake for 40 to 50 minutes, stirring at least once halfway through.
We love making these on their own or as part of our Super Power Veggie Bowl Thingy. They will keep in your fridge for at least 3-4 days, although they taste great right out of the oven, especially when the broccoli tops get nice and crispy.
Leave us a comment below if you try this one out!
Featured Products:
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Mrs. Dash Seasoning Blend, Garlic and Herb, 2.5 Ounce
Mrs. Dash Seasoning Blend, Table Blend, Salt Free, 2.5 Ounce
Wilton Perfect Results Premium Non-Stick 21×15-inch Mega Baking Pan
Farberware 10×15-inch Nonstick Baking Sheets, 2 Piece
Kuchenprofi 6-Inch Stainless Steel Whisk
AmazonBasics Silicone Baking Mat Sheet, Set of 2
*We have the Silpat baking mats, but the Amazon Basics brand above is basically the same thing for a lot cheaper. Just make sure you find the correct size mats for the baking sheets you have.
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat (2, 14 1/2-Inch by 10-Inch)
Get It Right Premium Silicone Spatula, 16-inch, Gray
Pyrex Meal Prep Simply Store Glass Rectangular and Round Food Container Set, 18-Piece, Multicolored
Tupperware Microwave Cereal Bowls
OXO Good Grips 5 Lb Food Scale with Pull-Out Display
