Roasted Vegetable Bowls With Green Tahini

Roasted Vegetable Bowls With Green Tahini

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

1

hour 

10

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
  • % Daily Value *
  • Total Fat 24.6g 38%
    • Sodium 302.3mg 13%
    • Total Carbohydrate 24.7g 9%
      • Dietary Fiber 6.7g 27%
      • Sugars 6.9g
    • Protein 6.1g 13%

      * 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.

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