Is there anything better than eating seasonal vegetables? The bright colours of eggplant and sweet potato make such a great addition to any plate! Did you know that eating brightly colored vegetables can do wonders for your health too? By making your plate resemble a rainbow, you can easily obtain all the required micronutrients in a day! For example, fruit and veggies that are purple, red, or blue are high in anthocyanins, which are plant pigments that act as powerful antioxidants. Antioxidants fight inflammation, fight cancer, and can even help our immune system! Veggies that are bright purple are also high in Vitamin C, an antioxidant which not only fights the common cold, but can help prevent the onset of chronic disease.
We whipped up a Tahini Lemon Dressing, which is delicious on virtually everything. You might be wondering what Tahini is.Tahini is made from toasted sesame seeds, that are ground and hulled. It is a condiment that is a main ingredient in hummus and Baba Ganoush, and it goes great with Falafel too. Sesame seeds are actually rich in Iron, Calcium, Magnesium, along with fiber and healthy fats.
Luckily, this recipe contains all those aforementioned benefits – and it is super easy to make! So do not be intimidated. All that you need is yourself, a knife, and a cutting board. We used a BBQ to create this recipe, but a frying pan or an oven can work just as well! We think Veggie Stacks are the ultimate crowd pleaser for anyone that loves all things BBQ! Instead of meat, this veggie stack opts for vegetables charred by the grill. It is sure to please meat lovers and veggie lovers alike.
This recipe incorporates the goodness of mushroom, eggplant, pineapple, sweet potato, and onion topped with our Good Food For Good Taco sauce. It is also Vegan, Keto, Paleo, Whole30 approved, gluten-free, soy-free, and corn-free! Can you really ask for more?
- Good Food For Good Taco sauce
- 1 portobello mushroom
- 1 sweet potato
- 1 pineapple
- 1 eggplant (preferably a larger diameter)
- 1 yellow onion
- Avocado oil
Tahini Lemon Dressing:
- 1/2 cup of Tahini
- 2/3-3/4 cups of water
- 3 TBSP Lemon juice (freshly squeezed or bottled)
- Cashew cheese (we like Culchered)
- small radishes
Tahini Lemon dressing
For the dressing, mix all the ingredients together in a bowl with a whisk.
- Cut the veggies into 1 inch rounds, along with the pineapple.
- Using a brush or your hands, brush each veggie round with avocado oil.
- Heat the grill/pan and roast the veggies on each side until cooked through.
- Assemble the veggie stack by placing each veggie round on top of each other, along with the pineapple.
- Top with cashew cheese, julienned radish, and cilantro.
This recipe is from our Ultimate Plant-Based Summer BBQ Guide which you can find here.