Beautiful rainbow roasted carrots and potatoes, quinoa, tempeh and a delicious tahini dressing rounds out this simple and inexpensive vegan meal. This recipe was inspired by my love of fall and the colors of autumn leaves.
Lately, I’ve been craving really hearty meals with a large helping of vegetables, and roasted carrots really hit the spot. I also added a few of my other favorite vegetables with a generous amount of garlic, oil and Himalayan pink salt. I opted to roast a mixture of rainbow baby carrots, large orange carrots, and small round purple potatoes since they all take about the same amount of time to cook.
Roasted vegetables automatically remind me of fall, which I’ve been really excited about lately. I can’t wait to go outside and feel comfortable in a sweater and boots, my favorite fall uniform. It there’s one item of clothing that I can’t live without, it’s sweaters. Every fall and winter I end up adding at least two new sweaters to my collection and keep them for at least five years. I still wear sweaters that I bought when I first worked at Nordstrom back in 2009, something I shockingly noticed a few weeks ago when I started going through my drawers.
For this recipe, I used a high heat avocado oil and a few pinches of salt to coat the carrots. I did the same thing with the potatoes, making sure to add an entire head of garlic to the baking sheet. I roasted everything together for about 40 minutes, giving the baking sheet a nice shake about half way through. If you want to roast the tomatoes instead of eating them raw, add them to the baking sheet after the other veggies have been roasting for at least 20 minutes.
I added quinoa, sesame garlic tempeh and a maple tahini dressing to the roasted carrots and potatoes for added protein and texture. You can easily swap the quinoa for a different grain and use other vegetables that are easy to roast. I love the way the tempeh and roasted vegetables taste together, and the maple tahini dressing adds a sweet, but rich flavor. This will definitely become a regular lunch for me on my days off from the store.
What are your favorite fall inspired meals? I can’t wait to share more seasonal recipes once it’s officially autumn! Bring on the pumpkin!