Roasted Vegetable Bowls with Green Tahini
A vibrant medley of roasted vegetables topped with a luscious green tahini sauce, perfect for a cozy meal.
Equipment
- oven
- Baking tray
- parchment paper
- Blender
Ingredients
For the roasted vegetables
- 8 large carrots Peeled and chopped
- 3 large golden potatoes Peeled and chopped
- 1 head broccoli Cut into florets
- 1 head cauliflower Cut into florets
- 2 tablespoons olive oil For drizzling over vegetables
- to taste salt For seasoning
For the green tahini sauce
- ¼ cup tahini
- ½ cup water
- 1 clove garlic Minced
- 2 tablespoons lemon juice Freshly squeezed
- ½ teaspoon salt
- 1 bunch fresh cilantro For blending
- optional parsley For blending, if desired
Optional toppings
- 2 hard-boiled eggs Sliced
- 1 avocado Sliced
Instructions
Roasting Vegetables
- Preheat the oven to 425°F (220°C).
- Line a large baking tray with parchment paper.
- Arrange the peeled and chopped carrots and potatoes in a single layer on the tray.
- Drizzle with olive oil and sprinkle with salt.
- Roast for about 20 minutes until starting to brown.
- Add broccoli and cauliflower florets to the tray and continue roasting for another 15-20 minutes until golden and tender.
Preparing Green Tahini Sauce
- Blend together tahini, water, minced garlic, lemon juice, and salt until smooth.
- Add in fresh cilantro and parsley, and blend again until well combined.
Serving
- Once the vegetables are done, pile them into a bowl.
- Drizzle the green tahini sauce over the top.
- Add optional toppings like sliced hard-boiled eggs or avocado, if desired.
Notes
Feel free to use a food processor for a smoother tahini sauce. This dish is perfect for improvisation – get creative with your veggies or toppings!
Nutrition
Serving: 1bowlCalories: 350kcal
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