Roasted Roots with Tahini Jasmine Green Tea Sauce and Dukkah

Roasted root veggies, a creamy tahini sauce, and a dash of Dukkah, makes for a perfect fall meal and is also a great way to use up whatever root veggies you may have on hand. I used delicata squash rounds, red onion, yellow pepper, potatoes, beets, carrots and grape tomatoes, however; pretty much anything goes! Yams would be delicious here as well. Dukkah is an Egyptian condiment comprised of a mixture of roasted nuts, seeds, and spices. It is traditionally made with hazelnuts however, I used pistachios and black sesame seeds to brighten it up a little! Serve over a bed of steamed quinoa or rice.




The Sauce:

  • 1/2 cup of raw or toasted tahini
  • 1 clove garlic
  • 111/2 tsp. pink himalayan salt
  • 1 Tbsp. of honey or maple syrup
  • 1/4 cup of fresh lemon juice
  • 1/2 cup of strongly brewed jasmine green tea
  • 1/4 cup of olive or avocado oil

Blend everything until smooth in a high speed blender. Adjust seasonings and set aside while you prepare the veggies.




The roasted veggies:

Serves 4 as a side or 2 as a main dish.

preheat oven to 400 F.

  • 1 delicata squash (or acorn) cut into rings, seeds removed
  • 4 small beets, peeled and cubed
  • 2 large carrots, sliced
  • 3 potatoes, cubed
  • 1 yellow pepper, seeded and chopped
  • 1 red onion, chopped into large chunks
  • a hand full of grape tomatoes
  • avocado oil for roasting
  • 1/4 tamari





On a large cookie sheet, drizzle a generous amount of oil. Arrange the veggies on the cookie sheet and drizzle with a little bit more oil and the 1/4 cup of tamari. Bake for 40 min. turning the veggies a few times as they bake to brown evenly and to prevent them from sticking. While the veggies bake, prepare the dukkah.




  • 1 cup of pistachios, shelled and unsalted, roasted
  • 1/3 cup of black sesame seeds (or regular if you can’t find black)
  • 3 Tbsp. of whole coriander seed
  • 3 Tbsp. of whole cumin seed
  • 1 tsp. freshly cracked black pepper or a pinch or two of red chili flakes
  • 1 tsp. pink himalayan salt

To roast the pistachios, bake at 350 F. for about 6 min. until lightly browned. Set aside.  Toast the cumin and coriander seeds over medium heat in a small fry pan until lightly browned and fragrant. Set aside.




Toast the black sesame seeds over medium heat in a small fry pan until they begin to pop.





Remove from the heat and combine all of the ingredients in a food processor until well combined but not completely ground into a powder. Leave some texture. Allow to cool and then store in the refrigerator in a sealed container.





To serve:

Spoon roasted veggies over steamed quinoa or rice. Top with tahini sauce and a generous amount of dukkah!










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