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MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 290 pounds combined and we aren’t done yet! Read Our Story
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Even before we switched to eating whole food plant-based, we loved making roasted veggies. The problem is, we would usually coat them in a generous amount of oil. One of the first things we wanted to tackle was a way to roast them without using refined, processed oil. It turns out, tahini makes a great substitute!
And yes, we are aware that tahini has some natural oil from the sesame seeds, but we are okay with that since it uses the WHOLE sesame seed and not just the extracted oil from it.
To start out, you’ll need to select your veggies. We like to roast up a GIANT batch and use it as part of our weekly meal prep. Our favorites to roast include broccoli, cauliflower, carrots, bell peppers, red onion and green beans, but you can add in any varieties you want!
Other than the veggies, this one just requires a few simple ingredients. When selecting your tahini, just make sure you get one that has ONLY ground sesame seeds and nothing else added. You’ll also need lime juice (fresh or bottled), water and some no-salt seasoning blends.
For the no-salt seasoning blends, we like to use the Aldi “knock-off” version of Mrs. Dash. They are a lot cheaper! We use both the Garlic & Herb and Table Blend varieties. Check the “Featured Products” section below for links to buy the Mrs. Dash versions.
You’ll want to whisk together the sauce and let it sit for a bit to allow the flavors to combine. We usually make this in advance and refrigerate it.
The tahini sauce will become quite thick after you let it sit, so we usually add another tablespoon or two of water to help “loosen” it up just before we pour it on the veggies.
You’ll need some giant bowls if you want to make a large batch like we did. We have one really giant bowl, so we just mix up half of the veggies and sauce and then follow with another batch.
After we coat with the sauce, we add even more no-salt seasoning, but this time it is the Table Blend.
You’ll want to spread it out in a single layer on some baking trays. We use at least one 15×20 tray and two 10×15 trays. The important thing is to make sure the veggies have room to spread out in a single layer because they will roast better that way.
The final veggies have such a great flavor from the tahini, lime and seasoning blends. Check out the printable recipe below. You can also watch our Veggie Bowl Meal Prep video to see us make these!
Tahini Roasted Vegetables (Vegan, Plant-Based)
Ingredients
- – 6 Tbsp tahini (96g)
- – 5 Tbsp lime juice
- – 3 to 5 Tbsp water
- – 2 Tbsp no-salt Garlic & Herb seasoning blend (like Mrs. Dash or Aldi brand)
- – 2 heads of cauliflower, cut into small florets (approx. 8-9 cups of florets)
- – 3 medium heads of broccoli, cut into small florets (approx. 8-9 cups of florets)
- – 4 to 5 medium carrots, peeled and sliced into 1/4-inch thick slices (approx. 4 cups when sliced)
- – 2 bell peppers, any color, chopped into 1/2-inch squares (approx. 2 cups when chopped)
- – 2 medium red onions, thinly sliced into half-moons (approx. 4 cups when sliced)
- – 16oz fresh green beans
- – Extra no-salt seasoning (we use the “Table Blend” from Mrs. Dash or Aldi)
Directions
- Preheat your oven to 375°F
- Combine tahini, lime juice, 3 Tbsp water and 2 Tbsp no-salt Garlic & Herb seasoning in a small bowl. Whisk or stir to combine. Let sit for at least 5 minutes to thicken.
- Prep your vegetables. Suggested amounts are listed in the ingredients, but you can use any variety of veggies you like!
- Mix the veggies together into bowls, dividing as necessary to fit. If your tahini sauce looks too thick, add an additional tablespoon or two of water and whisk/stir to loosen it up a bit just before you add it to the veggies.
- Add tahini sauce to bowl with veggies and stir to evenly coat. Be sure to reserve enough tahini sauce to coat any remaining veggies if you don’t have a bowl large enough to fit all of them.
- Spread coated veggies into a single layer on a baking sheet that is lined with a silicone baking mat or parchment paper. We use at least one 15×20 tray and two 10×15 trays. You may need to bake in shifts to ensure you have a single layer of veggies.
- Coat veggies with a generous amount of no-salt seasoning Table Blend.
- Bake for 40 to 50 minutes, stirring at least once halfway through.
We love making these on their own or as part of our Super Power Veggie Bowl Thingy. They will keep in your fridge for at least 3-4 days, although they taste great right out of the oven, especially when the broccoli tops get nice and crispy.
Leave us a comment below if you try this one out!
Featured Products:
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Mrs. Dash Seasoning Blend, Garlic and Herb, 2.5 OunceMrs. Dash Seasoning Blend, Table Blend, Salt Free, 2.5 Ounce
Wilton Perfect Results Premium Non-Stick 21×15-inch Mega Baking Pan
Farberware 10×15-inch Nonstick Baking Sheets, 2 Piece
Kuchenprofi 6-Inch Stainless Steel Whisk
AmazonBasics Silicone Baking Mat Sheet, Set of 2
*We have the Silpat baking mats, but the Amazon Basics brand above is basically the same thing for a lot cheaper. Just make sure you find the correct size mats for the baking sheets you have.
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat (2, 14 1/2-Inch by 10-Inch)
Get It Right Premium Silicone Spatula, 16-inch, Gray
Pyrex Meal Prep Simply Store Glass Rectangular and Round Food Container Set, 18-Piece, Multicolored
Tupperware Microwave Cereal Bowls
OXO Good Grips 5 Lb Food Scale with Pull-Out Display
Looks delish…can’t wait to try this one.
Do you serve it over rice or potatoes or just eat as is?
And FYI…JoYva Brand Sesame Tahini has only sesame seeds…nothing added and it’s a better price than Traders.
Thankd for another wesome recipe.
Thanks for the tahini suggestion! I’ll have to keep an eye out for that one. We use this for our veggie bowls, but also just as a side dish or sometimes a giant plate as a main dish 😀
Dear Jessica,
I have been waiting oh so very patiently…so much waiting….so much patience. More patience than one sole body should have to bear! Sigh. Oh dear. Oh me oh my. Sigh, sigh, sigh…. When will you all relent and finally tell us the full, true story of Peef and the Krocks? It’s very clear that Peef and Jessica and Brian are buds. Y’all even travel together! But how did y’all meet? How did you get together? Who met who first? Did all 3 of you get married together? Did Peef become WFPB first, and then you 2 followed? Please please tell us the story of Peef and the Krocks!
This is my favorite comment ever. Either you think I’m absolutely nuts or you really get me. LOL. Peef is a Christmas bear, so his video will be coming soon 🙂 ❤️
Made this. Loved it. Shared it at a class reunion and got positive comments.
Awesome! Thanks Debi – love hearing about people sharing our food with others 🙂
Did not care for this at all. All I tasted in the sauce was lime. Don’t get me wrong, I really like lime but it overpowered. Yes, I followed the recipe as written. Tried to Doctor it up with garlic powder and a bit of maple syrup…nope didn’t fix it. I like the veggies roasted plain. Anyway, love what you guys are doing. Your transformation is wonderful! Thanks for the laughs ans sharing your journey with us. :0)
This was really tasty – definitely should go in your future cookbook.
Thank you Mary Lou!
Just saw your tahini vegetables on YouTube. I just roasted some asparagus with it… Yummmmm!!! Thanks so much for this delicious oil alternative!!
Glad you enjoyed it Sara!
Hi! Thanks for all your wonderful recipes & your inspirational journey. I can’t get out & have no limes…could I sub lemon?
Thanks!
Yes, lemon juice would be fine!