Feed Your Body Friday: Grilled Vegetables with Spicy Tahini Sauce

Looking for a recipe that is both healthy and delicious?

The combination of roasted vegetables coated with tahini sauce is magical! When you want a good dose of vegetables, this is the recipe to go for. This dish is full of color and can be served as an appetizer or as a main dish.

This is the kind of meal that’s so good that we don’t feel guilty to eat it again and again. What’s also great about this recipe is that you can change it up and use the vegetables that are waiting for their fate in a small corner of your refrigerator!

Grilled Vegetables with Spicy Tahini Sauce

Preparation Time: 20 minutes

Cook Time: 30 minutes

Servings: 2

Ingredients

Tahini Sauce

• 3 tbsp. tahini
• 1/2 tbsp. sesame oil
• The juice of half a lemon
• 2 tbsp. tamari sauce
• 1 tsp. fresh ginger, finely chopped
• 1 tbsp. maple syrup
• 4 tsp. water
• 1 tsp. olive oil
• 1 tsp. sriracha sauce

Vegetable Bowls

• 1 onion, sliced
• 2 bell peppers, sliced
• 1 cup mushroom
• 1 zucchini, sliced
• 1/4 cup olive oil
• 1 tsp. garlic powder
• 1 tsp onion powder
• 3 cups spinach
• Salt and pepper from the mill

Preparation

Tahini sauce:

1. Put all the ingredients of the tahini sauce in a bowl.
2. Mix until combined into a creamy sauce, reserve until needed.

Vegetable bowls:

1. Preheat the oven to 375°F.
2. Line a large or two medium-baking sheets with parchment paper or aluminum foil.
3. Place all the vegetables (except the spinach) on a baking sheet.
4. Add the oil, spices, salt, and pepper generously. Make sure to coat vegetables with the oil.
5. Spread the vegetables well on a baking sheet and make sure not to overlap them.
6. Bake for 30 minutes, turn vegetables over twice during cooking.
7. Once cooked place in a bowl with the uncooked spinach.
8. Add Tahini Sauce on top.

Want more protein? I suggest adding tofu or beans to get the protein you need.

Need dessert? Try Feed Your Body Friday: Pumpkin Brownies