Sumac Roasted Veggies with Tahini Yogurt

Author: Bridee   Date Posted:9 April 2019 

This Tahini sauce is SO tasty and works brilliantly when paired with endless combinations. When used in this context, this punchy sauce livens up a tray of your favorite roasted vegetables beautifully. 



Tahini Yogurt

1/3 cup Spiral Organic Hulled Tahini

3/4 cup Kingland Dairy Free Natural Greek Style Yogurt

1-2 tablespoons fresh lemon juice

1 clove garlic, grated on a microplane


Water to thin


Sumac-Roasted Veggies

500g new potatoes or fingerling potatoes, cut into 1-inch pieces

1 red onion, cut into 1/2-inch wedges

3 tablespoons Melrose Organic Avocado Oil, divided

3 teaspoons ground sumac

Salt & fresh ground pepper

1 head broccoli, cut into bite-size pieces

1 tablespoon finely chopped mint

1 tablespoon finely chopped parsley

Crumbled Botanical Cuisine Persian Style Macadamia Feta 



Make the tahini-yogurt.  In a large bowl, whisk together the tahini, yogurt, 1 tablespoon lemon juice, garlic, a few pinches salt, a few grinds of pepper, and 1 tablespoon water.  Taste and add more lemon juice, salt, and water if needed.  (if you’re looking to smear the bowl with the yogurt sauce, then don't add as much water, you want it thick enough for it not to run down the sides of the bowl.)  Pour the sauce into a lidded jar or container and store in the fridge for up to 1 week.

Roast the veggies.  Preheat oven to 200°C, and line baking sheet with parchment paper.  In a large mixing bowl, combine the potatoes and onions with 1 1/2 tablespoons oil,  1 1/2 teaspoons sumac, and a fat pinch of salt.  Toss together until everything is evenly combined.  Spread the veggies out evenly into the baking sheet and bake for 35-40 minutes (the potatoes will be lightly golden).  While the potatoes and onion are cooking, add the broccoli to your mixing bowl, and add the remaining 1 1/2 tablespoons oil, 1 1/2 teaspoons sumac, and another good pinch of salt. Toss it all together until combined.  Pull the potatoes from the oven, and add the broccoli to the tray.  Roast for another 8-10 minutes, until the broccoli is tender; and the potatoes and onions are lightly browned and edges are crisp.

Let the veggies cool slightly while you prepare your bowl.  If you’re smearing your bowl with sauce (alternatively, you could serve the roasted veggies with a side of sauce), add half the sauce to a large shallow bowl, and use a large spoon to spread the sauce into the bottom and sides of the bowl, add the veggies to the center.  Top with the chopped mint, chopped parsley, and crumbled vegan cheese (if using).  

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