Healthy and simple recipes ● Roasted Vegetables with Tahini Sauce

September is the month of new beginnings. For many of us, it is the year's second January!

It is also the month when the most awaited season of the year, Summer, comes to an end, during which we feel most relaxed; that's why we are keeping the RESET detox mood going around here.

This week, still thinking about the post-detox period, we share another healthy and super delicious suggestion.

This time, a vegan dish, rich in roasted vegetables and topped with a delicious tahini sauce, full of flavor and ideal for staying focused on detoxification and reducing inflammation.

• Ingredients for the roasted vegetables:
  • 1 sweet potato, diced
  • 1 butternut squash, diced
  • 1 red onion, sliced
  • 1 red bell pepper, sliced into strips
  • 1 bunch of Brussels sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

• Ingredients for the tahini sauce:
  • 2 tablespoons tahini (sesame paste)
  • Juice of 1 lemon
  • 1 tablespoon water (or more to adjust consistency)
  • 1 teaspoon agave syrup or other natural sweetener
  • 1 pinch of salt
  • Fresh chopped parsley or cilantro (to garnish)

•  Preparation:

1. Prepare the vegetables: Preheat the oven to 200°C. On a baking sheet, toss all the vegetables with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until golden and tender.

2. Prepare the tahini sauce: While the vegetables are roasting, mix the tahini, lemon juice, water, and agave syrup in a small bowl. Stir until you reach a creamy consistency, adjusting with more water if necessary. Season with a pinch of salt.

3. Serve: Place the roasted vegetables on a large plate and drizzle them with the tahini sauce. Garnish with fresh chopped parsley or cilantro.