Anti Inflammatory Whole30 Roasted Vegetables with Tahini
Total time50 min
Prep time15 min
Cook time35 min
4.6(4)
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Learn more →Ingredients
4 servings
For the vegetables
- 1 small head cauliflower (about 1 lb), cut into 1½-inch florets
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into ½-inch wedges
- 1 medium zucchini, cut into ¾-inch half-moons
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 3 tbsp water
- 1 clove garlic, finely grated
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or leave it bare — both work.
- 2
Add the cauliflower florets and sweet potato cubes to the baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the cumin, smoked paprika, ½ tsp salt, and black pepper, and toss to coat. Spread into a single layer, leaving space between pieces.
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