Roast veg with eggs and tahini dressing in a lunchbox

Cumin roast veg with tahini dressing

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(12 ratings)

Prep: 10 mins Cook: 45 mins - 50 mins


Serves 4

Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving (with eggs)

  • kcal447
  • fat23g
  • saturates4g
  • carbs39g
  • sugars20g
  • fibre15g
  • protein22g
  • salt0.5g
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  • 3 large carrots, roughly chopped
  • 3 peeled raw beetroots, roughly chopped
  • 1 sweet potato, sliced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 3 red onions, cut into wedges
  • 250g cauliflower florets
  • 1 tsp cumin seeds
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2-3 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2-3 tbsp chopped coriander
  • 400g can chickpeas
  • 2 hard-boiled eggs, halved



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g young spinach leaves

For the dressing

  • 3 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 tbsp crunchy peanut butter
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp ground coriander
  • 1 garlic clove, finely grated


  1. Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.

  2. Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.

  3. When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.

  4. If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.

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Comments, questions and tips

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26th Jan, 2019
A true delight – and looks mouth-watering, too.
25th Jan, 2019
The dressing was delicious and the veg were great in the cumin balsamic marinade. I added chilli flakes to the dressing and roasted extra courgette and aubergine with the veg. We ate it cold with a side salad and grilled chicken breast.
7th Jan, 2019
Is this okay to serve cold like a salad, or is it supposed to be warm? Thanks!
goodfoodteam's picture
8th Jan, 2019
Thanks for your question. If eating straightaway, it'll still be warm but otherwise it works really well cold.
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