Best Cumin Roast Veg With Tahini Dressing Recipes

CUMIN ROASTED CARROTS WITH TAHINI DRESSING

Cumin Roasted Carrots with Tahini Dressing image

These cumin roasted carrots with tahini dressing are an easy, delicious, and unique side for your holiday table. Bonus: they take 5 minutes to prep!

Provided by Sarah | Broma Bakery

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

12-15 multi-colored carrots
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon salt
2 tablespoons tahini
2 tablespoons greek yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
sesame seeds and chopped parsley for garnish

Steps:

Preheat oven to 425°F.
Thoroughly wash carrots and remove stems. Toss in olive oil, then sprinkle with cumin and salt.
Place carrots on a roasting tray. Roast for 40 minutes, tossing carrots with a spatula halfway through.
While carrots are roasting, make dressing. Whisk together all ingredients in a small bowl. Once carrots have finished cooking, place on a serving tray and drizzle with dressing, sesame seeds, and parsley.

CUMIN ROAST VEG WITH TAHINI DRESSING

Cumin roast veg with tahini dressing image

Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Categories Lunch, Supper

Time 1h

Number Of Ingredients 18

Ingredients

3 large carrots , roughly chopped
3 peeled raw beetroots , roughly chopped
1 sweet potato , sliced
3 red onions , cut into wedges
250g cauliflower florets
1 tsp cumin seeds
2 tbsp rapeseed oil
1 tbsp balsamic vinegar
2-3 tbsp chopped mint
2-3 tbsp chopped coriander
400g can chickpeas
2 hard-boiled eggs , halved
100g young spinach leaves
3 tbsp tahini
1 tbsp crunchy peanut butter
1 lemon , zested and juiced
1 tsp ground coriander
1 garlic clove , finely grated

Steps:

Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.

Nutrition Facts : Calories 447 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

VEGAN ROAST SPICED SQUASH SALAD WITH TAHINI DRESSING

Vegan roast spiced squash salad with tahini dressing image

Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 50m

Number Of Ingredients 15

Ingredients

320g diced butternut squash
3 red onions (320g), cut into wedges
2 tbsp rapeseed oil
2 tsp smoked paprika
1 tsp cumin seeds
2 tbsp chopped thyme
125g quinoa
½ x 85g bag kale
2 tbsp pumpkin seeds
2 tbsp tahini
2 tbsp apple cider vinegar
1 garlic clove, finely grated
2 x 400g cans lentils or borlotti beans, very well drained
50g pomegranate seeds
4 generous handfuls of rocket

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.
Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).
Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.
For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.
Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you're following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.

Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium

TAHINI-GLAZED CARROTS

Tahini-Glazed Carrots image

A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.

Provided by Melissa Clark

Categories dinner, easy, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

Steps:

Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

TAHINI DRESSING

Tahini Dressing image

I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other

Provided by Taste of Home

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 8

Ingredients

1/2 cup water
1/2 cup tahini
3 tablespoons lemon juice
4 garlic cloves
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

Steps:

Place all ingredients in a blender; cover and process until blended.

Nutrition Facts : Calories 88 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Grilled Summer Vegetables With Tahini Dressing image

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

Steps:

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.