Roasted Butternut Squash, Cauliflower And Green Beans With Tahini Sauce
We need to eat more veggies. Its a fact of life. But I must admit, during winter the last thing I want to eat is cold, raw vegetables (bad bad nutritionist). My body just needs comforting foods.
This is a simple recipe that I use with whichever vegetables I have in my fridge and just rotate the spices and dips (like this avocado garlic aioli dip I shared previously on the blog). This time I was really excited to have some tahini paste in my cupboard! This versatile paste is packed with essential vitamins and minerals. Some of its benefits include:
- It's one of the best sources of calcium out there.
- It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
- Helps to promote healthy cell growth.
- Helps to maintain healthy skin and muscle tone.
- It has 20% complete protein, making it a higher protein source than most nuts.
- It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
Pair this side dish with literally anything you want. It can be part of a salad, bowl meal or just a snack!
for the tahini sauce:
1/2 c. tahini paste (store bought)
2 cloves of garlic, minced
1/4 c. lemon juice
2 T. extra-virgin olive oil
1/2 t. kosher salt
pinch of pepper
1 head of cauliflower, cut into bite-sized florets
1/2 Butternut Squash, cut into bite-sized
Handful of green beans
1. Prepare the tahini sauce: In a blender or food processor, combine all of the ingredients for the tahini sauce. Blend until combined. If your sauce is thicker than you'd like, add a little warm water, a teaspoon at a time, until it thins out to the desired consistency. Set the tahini sauce aside (at room temperature or refrigerated) for at least 20 minutes to blend the flavors.
2. Roast the cauliflower, beans and butternut squash: Preheat the oven to 375 degrees f. Place the ingredients on a large baking sheet. Drizzle with a couple of tablespoons of avocado oil, enough to coat, and sprinkle with salt to taste. Roast until the veggies are golden brown, 20-25 minutes. Using a spatula, flip the veggies, continue baking until they're tender and golden brown. serve with the tahini sauce.