Roasted Cumin White Beans, Broccoli, & Delicata Squash with Tahini Sauce
Despite my deep love of (and my body’s need for) meat, I’ve also built up a pretty great rotation of delicious, healthy plant-based meals. And this combo of roasted white beans, broccoli, and delicata squash with tahini sauce has become a go-to.
But even though I’ve made it for a couple years, I just hadn’t pulled the recipe together until now because I tend to freestyle it a bit each time…but now’s our moment!
The combo of flavors and textures here is deeply satisfying, pulled together by a tangy tahini sauce. It’s the perfect light summer meal, but can also slide into fall with you when you’re ready.
i haven’t tried it yet, but have always suspected that it would be even more amazing with some fresh goat cheese crumbles added…
Preheat oven to 425 F. You’ll need two sheet pans lined with parchment paper. We’ll talk about how to do this in the oven, but you can also roast each of the items separately in the air fryer.
Drain and rinse the white beans, then dry them as much as possible.
Once dry, place in a medium bowl and drizzle with olive oil, sprinkle with salt and paprika. Stir or toss together until coated. Spread out evenly on one of the sheet pans.
Chop the ends off the delicata squash and cut in half length-wise, then scoop out the seeds and pulp. Turn face-down and slice into half-moons about 1/2 inch thick.
Place in the same (now empty) bowl and drizzle with olive oil, salt, and cumin. Spread out on one of the sheet pans.
Cut your broccoli florets into small pieces (see photos), place in the (now empty) bowl and drizzle with olive oil, salt, and ground cumin. Toss together, then spread out on the sheet pan.
Bake for about 10 minutes, then you’ll probably need to pull the white beans out. They should look crispy and have kind of curled up a bit. Bake for another 3-5 minutes, until your broccoli is nice and browned and crisping, but not burnt. The squash will probably take another 10 minutes or so.
As I mentioned though, I do all these typically in an air fryer at 390-400 F because I don’t like turning my oven on in the summer. In that case, the beans will take 5-10 minutes (it really depends on your air fryer), the squash around 10 minutes, and the broccoli I recommend doing at more like 350 F for 6 minutes.
While those roast, make the dressing. Add the tahini, maple syrup, lemon juice, and a pinch of salt to a small bowl, and whisk together. Taste and adjust as needed to get a lovely tangy dressing. You may need to add a bit of water to thin it out, depending on your tahini.
Toss all the roasted ingredients together in a large bowl along with the lemon zest.
Then drizzle with the dressing and serve either warm-ish or room temp (not hot). While I think it’s best fresh, it makes pretty decent leftovers as well (I’d store the sauce separately).
If you’re looking for a new “meatless Monday” dish to try out (or are on a functional medicine detox or candida protocol), this complex, delicious dish is your new friend!
Other easy vegetarian meals you’ll love:
- Roasted Vegetable & Farro Salad with Creamy Shallot Dressing
- Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce
- Spiced Roasted Chickpeas with Lemon-y Whipped Feta
- Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans
- 10-Minute Spiced Chickpea Scramble
- Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
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Roasted Cumin White Beans, Broccoli, & Delicata Squash with Tahini Sauce
If you're looking for a super healthy, delicious, and easy vegetarian (vegan, even!) meal, these roasted cumin white beans with broccoli and delicata squash in a tangy tahini sauce is the perfect fit! It comes together quickly and can be made in either the oven or air fryer. It's packed with nutrients and fiber, and most importantly is PACKED with flavor.
Ingredients
- 1 can of white or cannellini beans, drained & rinsed
- 1 delicata squash
- Olive oil
- Sea salt
- Heaping 1/4 teaspoon of paprika
- Heaping 1/4 teaspoon of cumin
- At least 1 cup of bite-sized broccoli florets (chopped if necessary)
- Zest of 1 lemon
- 1/4 cup of tahini
- 2 to 3 tablespoons of maple syrup
- Juice of 1/2 a small lemon (you'll likely need more)
Instructions
- Preheat oven to 425 F. You'll need two sheet pans lined with parchment paper. We'll talk about how to do this in the oven, but you can also roast each of the items separately in the air fryer.
- Drain and rinse the white beans, then dry them as much as possible. Once dry, place in a medium bowl and drizzle with olive oil, sprinkle with salt and paprika. Stir or toss together until coated. Spread out evenly on one of the sheet pans.
- Chop the ends off the delicata squash and cut in half length-wise, then scoop out the seeds and pulp. Turn face-down and slice into half-moons about 1/2 inch thick. Place in the same (now empty) bowl and drizzle with olive oil, salt, and cumin. Spread out on one of the sheet pans.
- Cut your broccoli florets into small pieces (see photos), place in the (now empty) bowl and drizzle with olive oil, salt, and ground cumin. Toss together, then spread out on the sheet pan.
- Bake for about 10 minutes, then you'll probably need to pull the white beans out. They should look crispy and have kind of curled up a bit. Bake for another 3-5 minutes, until your broccoli is nice and browned and crisping, but not burnt. The squash will probably take another 10 minutes or so.
- As I mentioned though, I do all these typically in an air fryer at 390-400 F because I don't like turning my oven on in the summer. In that case, the beans will take 5-10 minutes (it really depends on your air fryer), the squash around 10 minutes, and the broccoli I recommend doing at more like 350 F for 6 minutes.
- While those roast, make the dressing. Add the tahini, maple syrup, lemon juice, and a pinch of salt to a small bowl, and whisk together. Taste and adjust as needed to get a lovely tangy dressing. You may need to add a bit of water to thin it out, depending on your tahini.
- Toss all the roasted ingredients together in a large bowl along with the lemon zest. Then drizzle with the dressing and serve either warm-ish or room temp (not hot).
Notes
I've given starting place amounts on the seasonings, sauce ingredients, veggies, etc., but this recipe is very flexible and you should adjust based on your taste preferences.
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