Roasted Vegetable Bowls With Green Tahini

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Roasted Vegetable Bowls With Green Tahini

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

Roasted Vegetables

1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
8 large carrots, peeled and chopped

3 golden potatoes, chopped
olive oil and salt
Green Tahini
1/4 cup tahini
1/2 cup olive oil (mild tasting)

squeeze of half a lemon (about 2 tablespoons)
1/2 cup water
a big bunch of cilantro and/or parsley

1 clove garlic
1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)
Topping (Optional)
hard boiled eggs
avocados

chicken, tofu, any other protein

Directions

Preheat oven to 425 degrees F. Prepare 2-3 baking sheets lined with parchment paper.

Place vegetables onto baking sheets, in a single layer. Toss with olive oil and salt. Roast for 25-30 minutes.
Combine all ingredients for sauce in a food processor or blender. Blend until smooth and combined
To arrange, divided roasted vegetables among serving bowls. Top with toppings of your choice. Drizzle with sauce over top.

Serve immediately!

Nutrition Facts

6 servings per container

Amount Per ServingCalories322

i class="nutrition-facts-spacer">

% Daily Value *

Total Fat 24.6g 38%

i>Cholesterol 0mg 0%

Sodium 302.3mg 13%

Total Carbohydrate 24.7g 9%

Dietary Fiber 6.7g 27%

i>Sugars 6.9g

Protein 6.1g 13%

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* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.