This particular recipe can be enjoyed as a meal/snack at any time, but also makes an excellent side dish for the holidays. Use a variety of starchy autumn vegetables (whatever is available at the market) to add color to this dish, from orange butternut squash to purple potatoes to red beets. Regardless of what you use, the result is bound to be both comforting and delicious!

Healing Spiced Roasted Autumn Vegetables With Maple-Tahini Dressing [Vegan]

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Cooking Time



  • 1 lb mixed autumn vegetables (butternut squash, potatoes, carrots, beets, etc.), peeled and cut into 1/2-inch cubes
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon tahini
  • 1 tablespoon maple syrup
  • 2 tablespoon water plus more if needed


  1. Preheat oven to 350°F, and line a large baking sheet with parchment paper.
  2. Combine cubed veggies, coconut oil, and spices in a large bowl and mix well. Pour and spread evenly onto the prepared baking sheet.
  3. Roast 40 to 45 minutes, stirring once halfway through until the veggies are golden and fragrant.
  4. Meanwhile, whisk together the tahini, maple syrup, and water in a small bowl. Drizzle over the veggies to serve.
  5. Enjoy!


Serves 2, but the recipe can easily be multiplied to serve a crowd!

Nutritional Information

Per Serving: Calories: 598 | Carbs: 110g | Fat: 15g | Protein: 18g | Sodium: 114mg | Sugar: 18g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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