Although I love trying intricate recipes that require a lot of time and attention to detail, challenging recipes are not ideal when you’re a busy graduate student trying to prep multiple meals for a packed week ahead. That’s why I tend to make meals that take some prep work up front, but don’t require much attention after. These roasted veggies are pretty much ideal for someone with the Sunday night scaries. They basically involve a bunch of chopping, tossing with spices and oil, and then about an hour in the oven, during which I get some time to study or prepare for the week.
Spicy Roasted Veggies with Tahini
- 1 sweet yellow onion
- 3 large bell peppers (I usually use red and green)
- 2 cups small rainbow potatoes (or any baby potatoes)
- 2 cups cherry tomatoes (I often use baby san marzano tomatoes from Trader Joes)
- 4 tbs. olive oil (1/4 cup)
- 2 tsp. salt
- 3 tsp garlic powder
- 2 tbs. Ancho chili powder
- 1 tbs. cumin
- 1 tsp. smoked paprika
- 3 tbs. tahini
Preheat oven to 420 degrees F
Slice onion and peppers into thin slices, halve cherry tomatoes, and quarter baby potatoes.
In a large mixing bowl, mix veggies, olive oil, and spices until veggies are coated with olive oil and spice mixture.
On a large baking sheet, spread veggies so they form an even layer.
Place baking sheet in the oven and bake for one hour or until potatoes are cooked through.
Remove from oven and stir in tahini. I often top with chicken, fish, or another protein source for a heartier meal.
Enjoy for dinner and/or pack for lunch for the week.