Nancy’s Recipes

Entrees

Tahini Yogurt Bowl with Masala Roasted Vegetables

Featured Product: Nancy’s Organic Plain 100% Grass-Fed Yogurt 

 

Ingredients

Bread

  • 6 Small Heirloom Carrots, peeled and halved lengthwise
  • 1 Small Delicata Squash, seeds removed and cut into ½ inch rounds
  • 2 tablespoons Melted Butter or Olive Oil
  • 2 teaspoons Garam Masala Spice Blend
  • Sea Salt
  • Black Pepper
  • 2 cups Nancy’s Organic Plain 100% Grass Fed Yogurt
  • ½ cup Tahini
  • Fresh Lemon (optional)
  • Toasted Pepitas, for garnish

 

Directions

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. Arrange the cut root veggies on top of the parchment paper. Brush all sides with melted butter or olive oil and season with garam masala, salt and pepper.
  3. Place the seasoned root veggies in the oven on the center rack and roast for 20-30 minutes, until fork tender and just browned. Turn the veggies mid-way through the roasting time.
  4. Spread ½ C. of yogurt in the bottom of 4 serving bowls.
  5. Drizzle the yogurt with tahini, and a squeeze fresh lemon, if desired.
  6. Divide the roasted root veggies among the yogurt bowls and sprinkle with toasted pepitas.