Recipe for Roasted Vegetable Bowl & Tahini Sauce with Feta & Cashews

Be sure to strictly follow the indicated quantities to prepare your recipe!

Preheat the oven to 220°C (200°C for fan). Peel and cut the sweet potato into 1½ cm wedges. Cut the zucchini in half lengthwise and each half into 4 sticks. Cut the onion into 8 wedges and finely chop half of the wedges.

On a baking sheet lined with parchment paper, place the sweet potato, onion wedges, and zucchini separately. Drizzle everything with a splash of olive oil, season with salt and pepper, and mix the vegetables separately to prevent the zucchini from soaking the sweet potato and onion. Bake everything for 15 minutes.

In the meantime, chop the garlic. Cut the lemon into wedges. Crumble the feta.

In a bowl, mix the tahini with the yogurt, a few drops of lemon juice (to taste), 2 tablespoons of water per person, salt, and pepper until you achieve a semi-thick consistency. After 15 minutes of cooking the vegetables, stir and bake them again for 15-20 minutes, or until they are well grilled and a knife tip easily enters them.

Meanwhile, heat a pan over high heat and toast the cashews until they are colored. Make sure they do not burn. Set them aside in a small bowl. Return the pan to medium-high heat with a drizzle of olive oil. Sauté the chopped onion for 2-3 minutes, or until it starts to brown. Add the garlic and spinach and cook for 3-4 minutes, or until their water has evaporated. Keep covered until serving.

To finish, arrange the sweet potato, zucchini, roasted onion, spinach, and feta in a circle on deep plates. Place the bowl of yogurt-tahini sauce in the center. Sprinkle everything with the roasted cashews. Serve with the remaining lemon wedges.