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.
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.