Although I love to eat potatoes and other starchy/root vegetables all year round in many forms, I have to say that my absolute favorite way to enjoy them is in the form of simple roasted cubes with spices and a deliciously-creamy dressing. Similar to my roasted sweet potatoes and chickpeas, this has been one of my go-to meals/snacks for years.
There is just something so comforting about a bowl of seasonal roasted vegetables with spices in the fall months, especially butternut squash and sweet potatoes due to their vibrant flesh and the nutrients that come with it! Naturally loaded with Vitamin A, fiber, potassium, B-vitamins and powerful antioxidants, these starchy veggies, alone, are super nutritious. This meal also provides various healing benefits from the spices such as turmeric, ginger, and cinnamon (more info on their specific benefits can be found in this post!).
This particular recipe can be enjoyed as a meal/snack at any time, but also makes an excellent side dish for Thanksgiving! I love using a variety of starchy autumn vegetables (whatever is available at the market) to add color in this dish, from orange butternut squash to purple potatoes to red beets. Regardless of what you use, the result is bound to be both comforting and delicious!
Healing Spice Roasted Autumn Vegetables with Maple-Tahini Sauce
Ingredients
- 1 lb. root vegetables, such as sweet potatoes peeled and cut into 1/2 -1-inch cubes
- 1 tbsp melted coconut oil or oil of choice
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Maple-Tahini Sauce:
- 1/4 cup tahini
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/4 tsp each garlic powder and salt
- 3-4 tbsp water as needed to thin to desired consistency
Instructions
- Preheat oven to 400 degrees F, and line a large baking sheet with parchment paper.
- Combine the vegetables such as sweet potatoes, coconut oil, and spices in a large bowl and mix well. Pour and spread evenly onto the prepared baking sheet.
- Roast 35-40 minutes, stirring once halfway through baking, until the potatoes are lightly caramelized on the sides.
- Meanwhile, make the maple-tahini sauce, by whisking all of the sauce ingredients together until smooth. Drizzle over the sweet potatoes to serve.
