Roasted Veggies and Pineapple Topped with Tahini Sesame Sauce

These roasted veggies and pineapple served over our whole grains for the week and topped with this savory tahini sauce have been my go-to dinner for the last few months. I do the heavy lifting (*which is laughably easy*) on Sundays by making a big batch of whole grains and tahini sauce. Then when I get home after a long day at work and am lacking the desire to cook, all I have to do is cut up and roast the veggies and DONE! Nutritious and delicious meal made from *scratch*.

 

Roasted Veggies with Pineapple with Tahini Sauce

 

You can also mix it up by topping with different sauces. Our Thai Peanut Sauce and Sunflower Butter Sauce both pair nicely!

Another ingenious hack (thank you Natalie!) is making your sauce ahead of time and freezing it in ice-cube trays. Once they’ve frozen, pop them out and store in an air-tight container in the freezer. I try to have at least one or two sauces in the freezer at all times. I’m always grateful they’re there when we need a sauce for lunch/dinner and I don’t have the motivation to make one.

Whenever I make stir-fry to take to work for lunch, I put 3 or 4 cubes of sauce over my veggies. By lunch time they’ve melted and when I warm my stir-fry up in the microwave, the sauce retains its perfect creamy texture.

 

Roasted Veggies with Pineapple with Tahini Sauce

 

Roasted Veggies and Pineapple Topped with Tahini Sesame Sauce

Savory vegetables and sesame tahini sauce meet sweet pineapple to create a delicious, nutritious, and filling Asian entree.
5 from 5 votes
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Course: Main Course
Cuisine: Asian
Keyword: pineapple, Roasted Vegetables, Tahini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Tahini Sesame Sauce

  • 1/4 cup tahini
  • 1 Tbsp tamari
  • 2 cloves garlic
  • 1/2 lemon, juiced ~1 Tbsp
  • 1 Tbsp rice vinegar
  • 1/2 inch piece fresh ginger or 1/2 tsp ground ginger
  • 1/3 cup water
  • 1/4 tsp red pepper flakes optional
  • 1 Tbsp sesame seeds

Roasted Veggies and Pineapple

  • 1 medium red onion chopped into large pieces
  • 10 brussel sprouts halved
  • 2 cup broccoli cut into bite sized pieces
  • 1 cup carrots cut into bite sized pieces
  • 1 cup grape tomatoes
  • 1 cup pineapple large diced
  • 2 cups kale chopped

Instructions

Tahini Sesame Sauce

  • Add all ingredients, except sesame seeds, to food processor fitted with an s-blade. Process until smooth.
  • Top with sesame seeds. 

Roasted Veggies and Pineapple

  • Preheat oven to 400 degrees F.
  • Place cut veggies and pineapple onto large rimmed baking sheet lined with foil or parchment paper. Bake for 30 minutes or until veggies are soft but not mushy.
  • Serve as is or over a bed of cooked grains. Drizzle tahini sesame sauce over the top. 

Notes

We recommend serving this dish over our Whole Grains For the Week recipe.
If you don't have some of the veggies on hand or have a different veggie that you need to get used up, feel free to make substitutions!
This recipe could be classified as medium spiciness. Adjust red peppers based on your preference. Feel free to remove red pepper flakes to eliminate spicy-ness. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants


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