Description
Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!
Ingredients
Rainbow Vegetable Kabobs
- 1 Cal-Organic red onion, sliced into large chunks
- 5–7 Cal-Organic gold potatoes, cubed
- 1 bunch Cal-Organic easter egg radish, trimmed and halved
- 1 bunch Cal-Organic rainbow bunch carrots, peeled and diced
- 1 small head Cal-Organic cauliflower, broken into florets
- 1 small head of Cal-Organic broccoli, broken into florets
- 2 TBSP avocado oil
- 1 lemon, squeezed
- Himalayan sea salt, to taste
- black pepper, to taste
Creamy Sriracha Sauce
- ¼ cup tahini
- 1–2 TBSP sriracha
- ¼ cup filtered water
For serving
- Cal-Organic cilantro
- Sesame seeds
Instructions
- Make the creamy sriracha sauce in advance by adding all ingredients to a bowl and whisking until it’s smooth and creamy. Add more filtered water as needed to reach your desired consistency. Refrigerate until it’s ready for use.
- Line two baking sheets with parchment paper and preheat the oven to 400°F. Add the cubed potatoes, radishes, and carrots to the first sheet and transfer them to the oven to bake for ~30 minutes. Add the cauliflower, broccoli, and red onion to the second prepared baking sheet and transfer them to the oven when the first pan has ~20 minutes left on the time.
- Remove the vegetables from the oven when they’re just fork tender but not mushy, watching closely in the last ~5-10 minutes to ensure they don’t burn.
- Allow the vegetables to cool slightly for 15 minutes, or until they’re cool enough to work with.
- Transfer them to a large bowl and add in the avocado oil, lemon juice, salt, and pepper. Mix everything to coat the roasted veggies.
- Assemble the vegetables on bamboo skewers* in an alternating fashion until all of the vegetables are used up.
- Heat a grill or grill pan. Once the pan or grill is warm, add the vegetable skewers and cook them for 10 minutes, rotating the kabobs every 2-3 minutes to ensure all sides are browned.
- To serve, plate the kabobs alone or served over rice, quinoa, or your grain of choice with the cream sriracha sauce for dipping. Garnish the kabobs plate with fresh cilantro and sesame seeds and enjoy!
- Store any leftover kabobs in an airtight container in the refrigerator for up to one week and reheat before serving,
Notes
If using a grill, be sure to soak the bamboo skewers in water for ~10-15 minutes before using to ensure they don’t burn!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free