Roasted vegetables and green tahini
49 reviewsOven-roasted veg with a zero-prep cilantro-tahini sauce. Healthy and simple!
Ingredients
Utensils
Oven, Blender, Parchment paper
recipe
Step 1
Preheat the oven to 210°C. Wash & cut the carrots into wedges.
Step 2
Wash & slice the cauliflower & brocoli into florets.
Step 3
Wash & slice the potatoes into thin rounds.
Step 4
Add the veggies* to an oven-proof dish, add a bit of olive oil and salt. Bake for 25 minutes. *Check out our tips for this step
Step 5
In a blender, add the cilantro, lemon juice, tahini, garlic and 2 tablespoons of water per person. Blend and set to one side.
Step 6
Serve the vegetables with the tahini sauce, (optional: add some fresh herbs if you have some). Eat hot or cold.
Steam your veggies before roasting, for more tender veg.
- Camille C, Créatrice de recettes
Nutrition facts
Average estimated amount for one serving
| Energy | 320 cal. |
| Fat | 11 g |
| Carbohydrates | 49 g |
| Protein | 11 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted vegetables and green tahini" contains 320 Energy, 11 g of Fat, 49 g of Carbohydrates, 11 g of Protein, 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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