This oven-baked veggie platter is a favorite in my home—it’s simple, nourishing, and so satisfying. The caramelized sweet potato and cauliflower pair perfectly with the hearty veggie ground, while the creamy, tangy tahini sauce brings it all together. I love adding fresh herbs or a handful of nuts for extra crunch. It’s a comforting dish that makes delicious leftovers!
Preparation
10
min
Cooking
40
min
Portion
4
Ingredients
- 500 ml (2 cups) veggie ground (or PVT, rehydrated)
- 1 medium sweet potato, cubed
- ½ cauliflower, cut into small florets
- 30 ml (2 tbsp) olive oil
Sauce
- 60 ml (¼ cup) sesame butter (tahini)
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) soy sauce, low sodium
- 5 ml (1 tsp) maple syrup (or honey)
- 30 ml (2 tbsp) water
- 1 clove garlic, minced
- Pepper, to taste
Garnish (optional)
- Fresh herbs
- Chopped nuts or seeds
- Cubed avocado
Preparation
- Preheat oven to 425°F (220°C).
- On a baking sheet lined with parchment paper, spread cauliflower, sweet potato and veggie ground. Drizzle with olive oil and bake for 40 minutes.
- In a small bowl, mix all the sauce ingredients.
- Serve mixed veggies drizzled with the tahini sauce. Garnish to taste.
Notes
Can be refrigerated for up to 4 days.
Créatrice culinaire
