Roasted Vegetable Buddha Bowl with Tahini with homemade raw tahini

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, toss the vegetables and carrot with the olive oil, paprika, cumin, turmeric, salt and black pepper.

   Bowl
3. 3
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 4
   Roast the vegetables and carrot in a hot oven (200°C / 390°F) 15 minutes, until 0.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
5. 5
   Add the tomatoes to the pan and stir.
6. 6
   Roast everything in a hot oven (200°C / 390°F) another 10 minutes, until the vegetables are golden.

   OvenBaking pan

To assemble

1. 7
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 8
   Taste and adjust the seasoning.
3. 9
   Mix the tahini, lemon juice and garlic.
4. 10
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
5. 11
   Arrange the roasted vegetables in a serving bowl with the avocado, drizzle the tahini sauce over them and sprinkle the sesame seeds on top.

   Plate