Roasted Purple Carrots & Avocado with Tahini Dressing

Roasted Purple Carrots & Avocado with Tahini Dressing

Roasted purple carrots & avocado with tahini dressing - their healthy powers combine to deliver one fantastic vegan and vegetarian snack

Brought to you by:  
Cindy Lam  Cindy Lam  | over 2 years ago

Serves: 1-2 people

Prep time: 5 minutes

Cooking Time: 20-25 minutes


  • 1 lb of fresh purple root vegetables, such as eggplant and purple carrots
  • extra-virgin olive oil/sesame oil 
  • 1 lemon zest 
  • 1 tbsp sesame seeds
  • 1 avocado, cut into slices
  • 1 handful chopped walnuts
  • handful chopped fresh parsley (you can use mint and others; they are just as good)

Tahini Dressing

  • 1/2 cup tahini
  • 1 small clove garlic, finely chopped
  • 2 tbsp vinegar 
  • 1 tbsp honey
  • 1 tsp grated ginger
  • juice and zest of 1/2 lemon 
  • 1-2 tbsp tamari/soy sauce
  • 1-2 tbsp sesame oil
  • 1/2 cup water 


  1. Preheat the oven at 200ºC.  
  2. On a baking tray, mix carrots, a little oil, salt and pepper. Roast for about 15 minutes then add the avocado.  
  3. Roast for another 5-10 minutes. I usually toss in the walnuts in the last few minutes of roasting for an extra nutty flavour.  
  4. To make tahini dressing, add tahini, garlic, vinegar, honey, ginger, lemon juice, tamari, sesame oil and add water to thin until smooth. Adjust seasonings to taste. 
  5. Add about a 1/4 cup of dressing to the roasted veg and garnish with fresh parsley, sesame seeds and a drizzle of oil.  
  6. Add a squeeze of fresh lemon juice before serving.


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Cindy Lam

Cindy Lam | HK - ITALY

I am here to promote a vegetarian home cooking culture.

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