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Oven roasted honey jalapeños sweet potatoes served with charred broccoli, brussel sprouts and roasted carrots and onions accompanied with a almond and pea rice pilaf topped with a lemon herb tahini sauce.

This might sound like there’s a lot going on here but it isn’t at all difficult to prepare. Most of you are familiar with roasting vegetables in the oven, cooking rice on the stove top and have made a sauce in a blender before. This is nothing new we’re just bringing different flavours together for a healthy weeknight, low maintenance vegetarian dinner.

Use whatever vegetables you have on hand that you can toss on a baking sheet and into the oven. You don’t need to use the exact same vegetables that are listed below. Regular potatoes will do just fine if you don’t have sweet potatoes of course you don’t get all the nutritional benefits but when in a pinch this is meant to be easy. We highly recommend the broccoli it is almost a must. Truly obsessed with how it taste when roasted to the point where its almost charred the head will turn a crisp almost black colour and that’s exactly what you want.

Be sure to cook the sweet potatoes cut side facing down for the initial roast. That’s what creates that caramelized outer edge along the skin. A simple seasoning of olive oil and salt and pepper will get all of the other veggies roasted to perfection and deliciously crispy. For the rice pilaf you can skip the peas and almonds if you don’t have any on hand or are using 2 minute rice for convenience. It was more for the added nutrients and to up the calories a little as this makes quite a filling and good amount of food but its actually very low in calories.

This really is almost a lazy meal once you put it together. Basically all the cooking happens in the oven. Your just putting the ingredients on a baking sheet and stepping away. The sauce can absolutely be made in advance and stored in the refrigerator until ready to serve. No more than 2 days in advance. You’ll need to give it a good stir and potentially add a bit more water as it will thicken a little overnight. The same thing goes for the sauce, substitute different herbs if you don’t have these exact ones. Herbs that are approaching going bad are perfect to go in sauces.

Roasted vegetables with lemon herb tahini sauce

Roasted vegetables with lemon herb tahini sauce

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Healthy roasted honey jalapeños sweet potatoes with roasted vegetables, rice pilaf served with a lemon herb tahini sauce

Ingredients

  • 2 large sweet potatoes, scrubbed and washed
  • 2 cups brocoli florets
  • 1 1/2 cups brussel sprouts, halved
  • 12 small-medium carrots, peeled
  • 1 red onion, cut into eights
  • 1 jalapeños, thinly sliced into rounds
  • 1/4 cup honey
  • 1-2 TBS olive oil
  • salt and pepper to taste
  • 2 cups rice of your choice, cooked according to package
  • vegetable broth
  • 1 cup frozen peas, thawed
  • optional: slivered almonds
  • lemon herb tahini
  • 5 mint leaves
  • 2 cloves garlic
  • 1/3 cup parsley
  • 4 TBS tahini
  • 1 lemon, juiced
  • 1 green onion
  • 1 TBS olive oil
  • salt and pepper to taste
  • 1/4 cup water, add more to thin

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with foil and set aside. Might require 2 sheets depending on choice of veggies and size of potatoes.
  2. Add all of the vegetables to the baking sheet and arrange in a single layer making sure none overlap and are on top of each other. lightly drizzle with olive oil and use your hands to toss and coat the veggies. Season with salt and pepper and roast for 20 minutes in the oven. Be sure to place the potatoes cut side down to give them a nice caramelization while cooking. After 20 minutes remove the veggies from the oven, drizzle the potatoes and carrots with honey and top with jalapeños. Season the remaining veggies with additional salt and pepper if desired and return to the oven to cook another 15 minutes. If using 2 baking sheets be sure to rotate them from the shelves.
  3. To make the sauce: in a blender or food processor combine all of the ingredients, blend until combined 30 seconds. For a more liquid consistency add more water. Set aside until ready to serve.
  4. To make the rice: cook rice according to package directions substituting the water for vegetable broth. In a separate pot bring peas in water to a quick boil and blanch for 1 minute. Strain and add to rice once ready. Finish with slivered almonds.
  5. To assemble: serve rice pilaf topped with roasted vegetables and finish by drizzling with lemon herb tahini sauce. Serve immediately.

We hope you enjoyed this recipe! Be sure to give us a follow on intagram and pinterest and don’t forget to share your photos by tagging us @thecommunalfeast and #thecommunalfeast

roasted vegetables with lemon herb tahini sauce

Weeknight Dinners

April 11, 2020

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