These Roasted Roots with Tahini Mustard Dressing are simple, quick, healthy, and so delicious. The perfect vegan lunch or dinner.
Don’t have an hour to spend in the kitchen tonight? Don’t worry, I’ve got you.
This dish is incredibly easy to make, only requires basic ingredients, and is ready to be served within 30 minutes. To make it even better, you’ll only need to work for ten minutes, your oven and stove will do the rest.
Oh, and let’s not forget, it’s packed full of flavour and nutrients. Let’s get cooking!
First up, are the root vegetables, which you peel, chop, and mix with basil, salt, and pepper before placing them in the oven. Then you cook the quinoa and prep the spinach.
And last but certainly not least, you make the dressing by mixing tahini, mustard, lime juice, and garlic until smooth. The dressing helps bring everything together, and it really is the star of this dish.
Here’s why I think you’ll love this recipe:
It’s simple. I’d say this recipe is almost fool-proof and only requires minimal prep!
It’s super delicious. There are a lot of different flavours going on in this dish but they all compliment each other.
It’s healthy. All of the roots are full of potassium, folate, and fiber. The quinoa is high in magnesium, protein, and fiber, and the tahini brings more magnesium, calcium, and healthy fats.
It stores well for 3-5 days. If you’re purposely making extra for leftovers, I’d recommend not mixing in the spinach as that’s the first component that might go bad.
These roasted roots are amazing on their own but if you fancy something a little heartier, I’d recommend serving them with falafels or sweet potato chickpea patties. I’ve also served it with hummus – such a good combo.
If you try this dish, let me know! Leave a comment, rate it, or share it on Instagram using the hashtag #themostlyhealthy.
- 2 beetroot
- 2 carrots
- 1 parsnip
- 1 tsp paprika
- salt and pepper
- 3/4 cup quinoa (150 g)
- 1 1/4 cups water
- 1 tsp vegetable stock powder
- 2 tbsp tahini (36 g)
- 1 tbsp mustard (24 g)
- 2 garlic clove, minced
- 1/2 lime, the juice
- 3-4 tbsp water
- Salt & pepper
- Optional: 1/2 tsp maple syrup
- 2 handfuls spinach
Preheat oven to 180° C (355° F)
Wash and peel the beetroots and parsnips. Plus the carrots, if desired. Cut all into small bite-size pieces.
Mix the vegetables with paprika, salt, and pepper. Either spread out in a baking dish or on a baking tray with baking paper.
Bake in the oven for 25-30 minutes or until tender.
To cook the quinoa, bring the water to a boil in a small pot before adding the quinoa and vegetable stock powder. Cook the quinoa on low heat for 12-15 minutes or until all the water has been absorbed.
To make the dressing, mix everything in a small bowl with a whisk or spoon. It should be runny. If too thick, add water 1 tsp at a time until you get desired consistency.
Once both the roots and quinoa are done, mix them in a bowl with the spinach and serve with the dressing on the side.