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Middle Eastern Roasted Vegetable Bowl with Zhoug and Tahini

Sweet roasted fall roots over grains with a spicy cilantro zhoug and creamy tahini drizzle. Bold, beautiful, and deeply nourishing — naturally vegan and easily gluten-free.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 servings

Ingredients
  

For the Roasted Veggies:

  • 1 large sweet potato cubed
  • 2 carrots chopped
  • 1 beet peeled and cubed
  • 1 small red onion sliced
  • 1 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

For the Zhoug (Spicy Herb Sauce):

  • 1 cup fresh cilantro or 1/2 cilantro + 1/2 parsley
  • 1 clove garlic
  • 1 small jalapeno or serrano seeded
  • 1/2 tsp ground cumin
  • Juice of 1 lemon
  • 2 Tbsp olive oil
  • Salt to taste
  • Optional: pinch of ground cardamom or chili flakes

For the Tahini Drizzle:

  • 1/4 cup tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic minced or grated
  • 2-3 Tbsp water to thin
  • Salt to taste

To Serve:

  • Cooked quinoa brown rice, or couscous
  • Chopped mint parsley, or microgreens
  • Toasted pumpkin seeds or chickpeas optional

Instructions
 

  • Preheat the oven to 425°F. Toss all the chopped vegetables in olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 35-40 minutes, flipping once, until tender and golden.
  • Blend all the zhoug ingredients in a small food processor until smooth or slightly chunky. Add a splash of water or more oil if needed to loosen.
  • In a small bowl, whisk the tahini, lemon juice, garlic, water, and salt until creamy and pourable.
  • Scoop cooked grains into bowls. Top with roasted veggies, a spoonful of zhoug, and a drizzle of tahini. Finish with fresh herbs or seeds if desired.