Roasted Veggies with Miso Tahini Sauce
Prep time
Cook time
Total time
Simple, satisfying and packed with flavor! Miso Tahini Sauce recipe from Bon Appetit.
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Roasted Vegetables.
  • 2-4 Sweet potatoes (depending on size), cubed or 1 container pre-cubed Sweet Potatoes or Butternut Squash. I peeled skin here but would be equally delicious with skin left on.
  • 2-4 baby eggplant (depending on size), skin left on, cut into ½ inch circles, then quartered
  • 2-4 tablespoons olive oil
  • kosher salt
Miso Chickpeas
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon Olive oil or sesame oil
  • 1 tablespoon white miso
  • 1 teaspoon gluten-free tamari (optional - makes saltier)
Miso Tahini Sauce (from Bon Appetit)
  • 4 tablespoons tahini
  • 4 tablespoons white miso
  • 4 teaspoons distilled white vinegar
  • 2 tablespoons water
Forbidden or Black Rice, prepared according to package (1 cup dry yields 3 cups)
Fresh Arugula
Scallions for garnish
Sesame seeds for garnish
Roasted Veggies & Miso Chickpeas
  1. Preheat oven to 400°F and line 3 baking sheets with parchment paper.
  2. Toss sweet potatoes in olive oil and arrange in a single layer on baking sheet. Sprinkle with kosher salt. Bake 30 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
  3. Toss eggplant with olive oil and place in single layer on baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes, or until crispy. Set Aside.
  4. Chickpeas: In a small bowl, mix oil, miso and tamari if using. Toss chickpeas to coat. Place in a single layer on baking sheet. Bake 15-30 minutes depending on how crispy you want them. Set Aside.
Miso Tahini Sauce
  1. Mix ingredients together until well combined
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