August 23, 2020 Roshni Sanghvi

Veggies & Tahini Tray Bake Recipe

Name: Veggies & Tahini Tray Bake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 onion, sliced.; 1 zucchini, sliced.; 1 red bell pepper, sliced.; 1 cup (265g) chickpeas, drained.; 3 tbsp. tahini.; 1 lemon, juice only.; 3 tbsp. almond milk.; 1 tbsp. sesame seeds.; handful coriander, chopped.

Table Of Content

Veggies & Tahini Tray Bake Recipe

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Calories

260

Author:

Roshni Sanghvi

This veggies tray bake is perfect for quick weekday cooking. The magic here lies in simply mixing all ingredients and the tahini sauce.

This one is for days the fridge needs to be cleaned up and for those looking to whip up a quick dinner. Quick, easy and wholesome, bell peppers, zucchini, onions work best, though you can substitute with the ones in your fridge.

The constant chickpeas from the legume family and Tahini sauce.Tahini as the fat source given that it's made from whole sesame seeds ground into seed butter.

This also means added fibre, and in my humble opinion, added flavour. Tahini is increasing found in food stores and online in India. This simple, smooth and runny paste can so be made at home with the help of a food processor or blender.

Tahini contains more protein than most nuts
It's a rich source of B vitamins
and important minerals, such as magnesium, iron and calcium.

That helps boost energy and brain function, vitamin E, which is protective against heart disease and stroke.

Image of Veggies & Tahini Tray Bake Recipe

Ingredients

1 onion, sliced.
1 zucchini, sliced.
1 red bell pepper, sliced.
1 cup (265g) chickpeas, drained.
3 tbsp. tahini.
1 lemon, juice only.
3 tbsp. almond milk.
1 tbsp. sesame seeds.
handful coriander, chopped.

Directions

Preheat oven to 190°C (375°F).
Place the chopped vegetables in a baking tray and season with salt and pepper. Mix well and cook in the oven for 35 minutes or until vegetables are cooked.
In a small bowl, mix the tahini, lemon juice, almond milk, and sesame seeds, then set aside.
Once vegetables are cooked, mix them with the tahini sauce and serve with fresh coriander.

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About Roshni Sanghvi

Roshni Sanghvi

Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.

She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.

Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.

Veggies & Tahini Tray Bake Recipe

Table Of Content

Veggies & Tahini Tray Bake Recipe

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Servings

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Cook Time

Calories

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Ingredients

Directions

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About Roshni Sanghvi

Roshni Sanghvi

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Veggies & Tahini Tray Bake Recipe

Table Of Content

Veggies & Tahini Tray Bake Recipe

Category

Servings

Prep Time

Cook Time

Calories

Author:

Ingredients

Directions

Let's Just Talk. No Obligations.

Leave a comment

About Roshni Sanghvi

Roshni Sanghvi

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