Do Roast Potatoes Even Need A Title?!
If there's one food we never want to see the end of, it's roast veggies. Not only are they warm and comforting and carb dense and amazing for the current Melbourne cold, but they are oh so versatile and, well, basically, they're bloody tasty. Our latest experiment is one that you just have to try! A combo of sumac (to give your veggies a nice lemony taste) and toasted sesame is one that we'll be using on so many things!
This vegan, gluten, and dairy free recipe is really easy to make and you can incorporate any veggies you have on hand. This version is also nut free, but we love this with the addition of hazelnuts if you have them on hand!
To make the veggies, you will need:
- 1.5 tablespoons dried oregano
- 1.5 tablespoons sumac, ground
- 2 tablespoons thyme leaves
- ¼ cup sesame seeds
- Coconut oil, melted
- 5-6 large potatoes
- 1 small pumpkin
- Preheat oven to 170 d C.
- Peel potatoes and cut into even sized portions, repeat with pumpkin, we like skin on (extra fibre, guys!)
- Toast the sesame seeds in a pan over medium heat until golden brown.
- Simply pop the oregano, sumac and thyme into a bowl.
- Mix through the warm sesame and ensure all ingredients are combined.
- Pop potatoes into a roasting pan, drizzle with oil and then add 2 tablespoons of the spice mix, shake to coat completely. Repeat with pumpkin.
- Roast for 30 - 45 minutes or until nice and tender. You can shake up the pans mid cooking to re-coat the veggies. Yum!
These veggies make the perfect throw together lunch. How good are lazy lunch bowls, nourish bowls, buddha bowls, whatever you call them bowls!
This creation was made up with:
- Roast veggies
- Steamed broccoli
- Beetroot + cos lettuce leaves
- Pickled beetroot
- 1/2 an avocado
- 2 tablespoons chia
- A sprinkle of sunflower seeds
And our favourite balsamic dressing!