Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.

Summer Peach, Tomato, and Basil Drizzle Salad

Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.

Ingredients:

1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish

Instructions:

In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.

Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.

Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.

Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!

Rainbow Salad with Vegan Ranch

Ingredients

• 1 cup cherry tomatoes, halved (Red)

• 1 cup shredded carrots (Orange)

• 1 cup yellow bell peppers, thinly sliced (Yellow)

• 1 cup cucumber, diced or spirlized zucchini (Green)

• 1 cup purple cabbage, thinly sliced (Purple)

• 1 cup cooked beets, diced (Indigo)

• 1 cup corn kernels (Yellow)

• 1 cup mixed salad greens (such as spinach, arugula, or lettuce)

• 1 handful of micro-greens

• Sliceded onion, scallions, olives, nuts and seeds toppings (optional)

Ingredients for the dressing:

• 1/2 cup vegan mayonnaise

• 1/4 cup unsweetened plain almond milk (or any other plant-based milk)

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• 1 tablespoon chopped fresh chives

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

Instructions:

Prepare all the vegetables as indicated in the ingredients list. You can either chop, dice, slice, or shred them according to your preference.

1. In a large salad bowl, combine all the vegetables along with the mixed salad greens. Toss gently to mix everything evenly.

2. In a medium bowl, ( or small blender) whisk together the vegan mayonnaise and almond milk until smooth.

3. Add the lemon juice, minced garlic, chopped parsley, dill, chives, onion powder, garlic powder, salt, and black pepper to the bowl.

4. Stir well to combine all the ingredients thoroughly. Taste and add anything if needed. Pour the dressing into a glass jar and refrigerate to chill. Best is 30 minutes to blend flavors if you can wait that long.

5. Drizzle the dressing over the salad and toss gently to coat all the vegetables with the dressing.

6. Add Micro greens on top

7. Once the salad is evenly dressed, serve immediately as a colorful and nutritious addition to any meal!

8. Add a protein if desired and make this a main meal!

Note: My Thai peanut Sauce is also a delicious dressing option.