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Vegan Roasted Veggies With Tahini Sauce
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Vegan Roasted Veggies with Tahini Sauce

100% plant-based side dish of roasted carrots and green beans with an oil-free tahini sauce and pomegranate seeds sprinkled on top! Simple yet delish.
Cook Time 45 minutes
Total Time 45 minutes
Cost $7-$10

Equipment

  • Oven

Ingredients

  • 16 oz peeled large carrots I used petite rainbow carrots
  • 12 oz green beans
  • 3 tbsp pomegranate seeds
  • 1/4 cup tahini
  • 1 lemon juiced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup veggie broth or 2-3 tbsp olive oil for roasting

Instructions

  • Preheat the oven to 475 degrees F. Add green beans and carrots to a casserole/roasting dish or baking sheet, season with salt and pepper, then bake for 30-45 minutes until golden brown and tender. You can roast using veggie broth or olive oil.
  • Use a tongs to mix the veggies around half way through so they don't burn on the bottom.
  • Prepare tahini sauce by adding tahini, lemon juice, a garlic to a small bowl. Mix vigorously until combined. Slowly add water by the tablespoon until its to your desired consistency. You want it to be pourable, not to thick but not watery.
  • Remove veggies from the oven and plate with the green beans on the bottom and the carrots nicely on top. Drizzle the tahini sauce on and garnish with pomegranate seeds.
  • Enjoy!