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Alhanouf Al-Sunbul: "I loved this recipe, the tahini sauce gave a soul…" Read More
18Ingredients
45Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 red onion (sliced thickly)
- 1 carrot (cut into thick sticks)
- 1 zucchini (cut into thick sticks)
- 1/4 pumpkin (cut into 2"/3cm cubes)
- 1 1/2 cups cauliflower florets (large)
- 1 beetroot (cut into 1.5"/2cm cubes)
- 2 Tbsp. olive oil
- 1 tsp. salt
- black pepper
- 3 Tbsp. Tahini
- 3 Tbsp. lemon juice
- 1 garlic clove (small, minced, or 1/2 large)
- 1/2 tsp. salt
- black pepper
- water
- 2 tsp. spice mix (za'atar, see notes)
- 2 Tbsp. pine nuts (dry roasted)
- 1 Tbsp. coriander (chopped, or parsley)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium980mg41% |
| Potassium1040mg30% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A260% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(2)
Alhanouf Al-Sunbul 3 years ago
I loved this recipe, the tahini sauce gave a soul to the roasted vegetables.