Roast Squash & Carrots with Peanut Dressing & Zingy Herbs
Chunky roast veg topped with the most amazing peanut dressing and fresh herbs. The peanut dressing is totally addictive and amazing with tofu as well.
Ingredients
- 8 carrots topped and chopped up if needed
- 1 medium butternut squash sliced lengthways
- 2 tbsp olive oil
- Big pinch sea salt
- Black pepper
To make the peanut dressing
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- 6 tbsp coconut milk
- 1 tsp maple syrup
- 1 tsp brown rice vinegar
- 1 tsp brown rice miso
- 3 tbsp chunky peanut butter
- 1/2 tsp garlic granules
- 1/2 tsp chilli flakes
- For the herby sauce
- 2 big handfuls coriander
- 2 big handfuls mint
- Juice 1 lime
- 8 tbsp coconut milk
- 1/2 tsp chilli flakes
- 1/2 tsp salt
For the gomashio
- 4 tbsp white sesame seeds
- 2 tsp black sesame seeds
- 1/2 tsp sea salt
For the toppings
- Shaved cucumber
- Herbs–Mint and coriander
Instructions
To roast the veg
- Pre heat your oven to 180c
- Place the veg on a baking tray and coat in olive oil, salt and pepper.
- Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the peanut sauce
- Add the ingredients to a large bowl or mason jar and mix well to combine.
To make the herby sauce
- Add all the ingredients to a mini chopper or blender and blitz to combine.
To make the gomashio
- Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To serve
- Drizzle or toss the veg with the peanut sauce, top with the herby dressing, gomashio, shaved cucumber and fresh herbs.
Notes
2 servings