Moroccan Roasted Veg With Tahini Dressing Recipes

MOROCCAN ROASTED VEGETABLES

Moroccan Roasted Vegetables image

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

Provided by LUv 2 BaKE

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

Steps:

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6

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