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Roast Vegetables with Almonds and Tahini Sauce

30 min Lactose free Dinner Dairy freeGluten freeLactose free
650
Calories
19g
Protein
41g
Fat
53g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Lemon juice - 20 ml (1.5 tbsp)
  • Water - 20 ml (1.5 tbsp)
  • Onion - 90 g (1 whole)
  • Tahini - 20 g (1.5 tbsp)
  • Butternut squash - 140 g
  • Red pepper - 80 g (0.5 whole)
  • Carrot - 240 g (2 whole)
  • Cabbage, green - 200 g
  • Almond, chopped - 20 g (15 pcs)
  • Garlic clove, minced - 2 g (0.5 whole)
  • Salt and black pepper - 0.3 g (1 pinch)

How to make:

  1. Preheat the oven to 390ºF/200ºC
  2. Peel vegetables and cut them into uniform pieces. Cut cabbage into wedges keeping the core intact if possible
  3. Spread vegetables onto an oven tray. Season with salt and pepper to taste. Drizzle with olive oil and roast for 20 minutes. Check, and give them a stir partway through
  4. Make the dressing: In a small bowl, stir together the olive oil, tahini, lemon juice, water, salt, and garlic. Taste
  5. Transfer roasted vegetables to a plate and spoon the dressing over. Sprinkle the chopped almonds on top and serve
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