Roasted Root Vegetables with Spicy Tahini Dressing

Roasted Root Vegetables are one of my go-to meals throughout the year. This recipe can be modified for the season by using vegetables that are fresh and local to you. You can also add steamed greens or your protein of choice as a side to make this a complete meal.

I created this particular recipe in partnership with my friends at FarmTrue specifically for spring, kapha season. In the spring season we want to add some pungency (spice) to the meals to balance kapha dosha. The spicy tahini sauce has a bit of that kapha balancing heat – but don’t worry, the sweet taste in the root veggies makes it appropriate for pitta and vata doshas too. If you’re experiencing pitta aggravation I recommend omitting the orange juice and chipotle pepper in the tahini sauce and swapping it for lemon. 

Pair this with my CCF Tea for a simple spring detox meal.

I offer substitutes below for the specific FarmTrue spice blends but if you want to stock up on their amazing products you can use code Lillian15 for 15% off.

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Root Vegetables

Roasted Root Vegetables with Spicy Tahini Dressing

  • Author: Lillian Jacobs
  • Total Time: 35 minutes


 The root veggies in this recipe are appropriate for late winter/early spring. You can adjust this recipe for any time of the year by choosing vegetables fresh and local to you. 



Roasted Root Veggies: 

2 tbsp Farm True classic ghee, melted 

2 parsnips, peeled and chopped into coins 

1 fennel, greens tops cut off and sliced (tip: save the green tips for juicing, it’s delicious!) 

34 rainbow carrots, peeled and sliced into coins 

1 golden beet, peeled and sliced into coins 

1 tbsp Farm True Cooling Spice Blend 

1 tsp salt

Spicy Tahini Dressing

½ cup Extra Virgin Olive Oil 

¼ cup tahini 

12 chipotles in adobo sauce (omit for pitta imbalance)

Juice of 1 orange (omit and swap with lemon if not using chipotles)

½ tsp Farm True cleansing spice mix (you can omit the spice blend if you don’t have it)

¼ tsp turmeric 

¼ tsp salt


  1. Line one large baking sheet with parchment paper or a silicon baking mat. 
  2. Preheat oven to 425F. 
  3. Toss chopped vegetables in a large bowl with melted ghee.  Add salt and cooling spice mix.
  4. Roast for 20-25 minutes, until vegetables are soft.  Stir occasionally. 
  5. While the veggies are roasting combine all of the ingredients in the Spicy Tahini Dressing in a food processor. Blend until smooth, adding water until you reach the desired consistency. 
  6. When the veggies are done roasting remove from heat. Drizzle the Tahini Dressing on top to serve. 


  • Use code Lillian15 at Farmtrue for 15% off ghee & spice blends used in this recipe.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Keywords: ayurvedic cooking, spring recipes, vegetarian dishes

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    BASED IN LOS Angeles, 

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