Here it is: the secret to eating a healthy dinner even on the busiest of nights is roasting your veggies.
I don’t do the whole meal prep thing–yes it’s a thing–except for vegetables. At the start of the week, I’ll buy whatever looks fresh at the market, then…
- Dice it up.
- Toss with olive oil, salt and pepper.
- Roast at 450 for 10 minutes, flip, finish for 10 minutes.
This works for bell pepper, zucchini, eggplant, cauliflower, sweet potatoes, and more. Starting the week off with roasted veggies in your fridge is a great feeling. From an easy egg scramble to a side dish for chicken, there’s lots of ways to use ’em up.
If you’ve never roasted veggies before, then you’re going to love this recipe. It’s as simple as it gets: we toss sweet potatoes, cauliflower, and red onion in olive oil, turmeric, and salt. Then they roast in the oven while we make our tahini dressing. Once the veggies are roasted and cooled, they’re served on a platter with mixed greens, pomegranate seeds, and tahini dressing.
First, let’s chat about sweet potatoes. When you go to the grocery store, make sure to buy “garnet sweet potatoes”, which are orange inside. To add to the confusion, some grocery stores will label them as yams. Regular sweet potatoes are light yellow or white inside. Let the color be your guide!
Now for the cauliflower, you can buy the whole head and trim off the florets yourself. Or, grab a bag of florets ready to go. Either one works just fine in this recipe. The turmeric not only turns the cauliflower a bright, vibrant yellow color, but it also has so many health benefits. You can read more about one of our favorite spices here!
Tahini, Where Ya Been?
So, now we know how vegans do it. They’ve found a way to hack the creamy consistency you think can only come with dairy. What’s the secret? Tahini. It’s a sesame seed paste that has a rich flavor and creamy texture, similar to peanut butter. Used in Middle Eastern cooking, it’s a common ingredient in hummus, and it works wonders as a salad dressing. We mix the tahini with minced garlic, lemon juice, cumin, salt and water to make a light sauce. You can use less water for a thicker dressing or even a veggie dip.
No pom, no problem
The tart bite of the pomegranate seeds add a nice layer to this dish and that pretty pop of red. But if you can’t find them, no problem. They’re only in season during the winter time, but this dish is still great without it. Pro tip: Trader Joe’s is the only place we know of that carries pomegranate seeds year around.
If you’re making our Turmeric-Roasted Veggies, we’d love to see how it turned out! Post a photo on Instagram (#confettikitchen) or leave a comment below.
What You Need
- 1 cauliflower (or 2 cups florets)
- 1 large garnet sweet potato (or yam)
- 1 red onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground turmeric
- Kosher salt
- 3 ounces mixed greens
- Pomegranate seeds (optional garnish)
- 1 lemon
- 1 clove garlic
- 1/4 cup tahini
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
Chef’s knife and cutting board
Small jar with lid
Preheat oven to 450°F. Prep for roasting:
- Cut cauliflower into florets. Cut large florets in half if too large.
- Peel sweet potato and cut into ~3/4 inch cubes.
- Peel red onion and cut into ~3/4 inch cubes. [video]
Transfer the cauliflower, sweet potato and red onion to a large bowl. Add the turmeric (1 tsp), salt (1 tsp), and olive oil (3 tbsp). Use a wooden spoon to toss the veggies until well coated.
Arrange the veggies in a single layer on a large sheet pan. Roast for 10 minutes, then use the wooden spoon to toss. Finish cooking for another 10 minutes, or until fork tender.
While the veggies roast, make the tahini dressing. Juice the lemon and add 2 tablespoons to a small jar. Mince the garlic clove and add to the jar. Add the tahini (1/4 cup), water (2 tbsp), salt (1/2 tsp), and cumin (1/4 tsp). Tighten the jar’s lid, then shake to blend. If the dressing is too thick, add a little water to thin it out.
Assemble and serve!
When the veggies are done roasting, remove from the oven and sprinkle with a pinch of salt. Let cool for about 5 minutes. You can speed this up by putting the pan in the fridge.
Right before you’re ready to serve: Arrange mixed greens on a serving platter. Carefully spoon the roasted veggies on top of the greens. Drizzle tahini dressing on top, then sprinkle with pomegranate seeds.
If serving later: Leave the roasted veggies separated from the greens. Assemble everything as described above, right before you’re ready to serve it.
Keep cool. Be sure to let the roasted veggies cool when they come out of the oven. Otherwise, they’ll make the salad greens soggy. If you’re not planning to serve this until later, keep the veggies separate from the greens until right before. Don’t dress until the end either.
Beef it up. This vegan recipe can easily be adapted for meat lovers—just add sliced flank steak or grilled chicken.