Honey Roasted Root Veg with Hemp-Tahini Sauce

Honey Roasted Root Veg with Hemp-Tahini Sauce

This is a very nourishing and satisfying main meal or side dish. The honey roasted, slightly caramelised veggies, are taken to new heights when smothered in this rich and creamy hemp seed and tahini sauce. If enjoying as a main meal, simply add thick slices of avocado, or chop whatever raw veggies you have in your fridge to bulk this dish up and add some raw enzymes and extra crunch!

4 servings


Just over an hour including roasting time



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For the roasted veggies:
1 large butternut (about 1.5kg)
3 medium beetroots (about 675g)
1 large bulb fennel
1 chunk of coconut oil, melted
1 Tbs. honey
fine sea salt and freshly cracked black pepper

For the hemp-tahini sauce:
1 C warm water
½ C Hemp Seeds
½ C tahini
2 garlic cloves
1 lemon, juiced,
2 Tbs. olive oil
1 tsp. Salt

Topping options:

fresh thyme
additional fresh herbs of your choice
roasted pumpkin seeds


Step 1:

preheat the oven to 200 °C.

Step 2:

prepare the vegetables – remove the skin and the seeds of the butternut and chop into cubes, chop the beetroot into cubes, and cut the fennel bulb into thin vertical slices.

Step 3:

add the veggies to a baking dish, and toss with the coconut oil, honey, and a sprinkle of salt and pepper. Roast for 40 minutes, or until tender.

Step 4:

while your veggies are roasting, prepare your sauce by adding all of the ingredients to a blender and blending until smooth and creamy.

Step 5:

remove the veggies from the oven, drizzle generously with the Hemp-tahini sauce, and garnish with extra thyme, olive oil and salt as required.

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