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+ servings

O Cafe's Roasted Veggie Toast with Pumpkin Seed "Tahini" and Popped Turmeric Amaranth

Author - Gena Hamshaw
Cook Time: 25 minutes
Total Time: 25 minutes
Yields: 8 slices toast


For the sprouted pumpkin tahini:

  • 4 ounces 1 cup pumpkin seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 tablespoon apple cider vinegar
  • 1/3-1/2 cup water as needed

For the roasted veggies:

  • 1 scant cup each broccoli florets, carrots, and sweet potatoes, cut into 1 inch pieces
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • Dash black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Dash cardamom

For the popped turmeric amaranth:

  • 1/3 cup amaranth
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon canola oil


  • To make the tahini, place the pumpkin seeds, powders, and salt in a food processor. Process until the mixture forms a meal. With the motor running, add the lemon juice, vinegar, and 1/3 cup water. Blend till smooth. If the mixture is still very thick, add a few more tablespoons water. Transfer to an airtight container and store or serve.
  • To make the veggies, preheat oven to 400F. Chop the vegetables into 1 inch pieces, then toss with the other ingredients. Roast for 15 minutes, or until the vegetables are crisp-tender.
  • To prepare the amaranth, put amaranth in a pot and allow to pop like popcorn. Once finished, add remaining ingredients and mix well, until combined.
  • To prepare the toast, top each slice with 2 tablespoons of the pumpkinseed tahini, 1/3 cup roasted veggies, and a heaping tablespoon of popped amaranth. Serve.


Recipe makes 1 scant cup of the pumpkinseed tahini, 2 1/2 cups roasted veggies, and 2/3 cup popped amaranth.