Let’s make a delicious Roasted Vegetable Bowl with a tangy Green Tahini Sauce! Here’s how:
Ingredients:
- For the roasted veggies, you’ll need 8 large carrots, 3 golden potatoes, a head each of broccoli and cauliflower. Don’t forget some olive oil and salt for seasoning.
- For the green tahini sauce, gather 1/2 cup of mild tasting olive oil, 1/2 cup of water, 1/4 cup of tahini, a big bunch of cilantro and/or parsley, 1 clove of garlic, juice from half a lemon (about 2 tablespoons), and 1/2 teaspoon of salt (add more if you like).
- Optional extras include 6 hard boiled eggs (or any other protein you prefer) and 3 avocados.
Instructions:
- Start by preheating your oven to 425 degrees.
- Arrange your veggies on a few baking sheets lined with parchment paper. Keep each vegetable in its own section. Toss them with olive oil and salt, then roast for 25-30 minutes.
- While the veggies are roasting, it’s time to make the sauce. Just blitz all the sauce ingredients in a food processor or blender.
- Once everything’s ready, assemble your bowls and store any leftovers for the week. You can serve these with avocado or hard boiled eggs, or anything else that tickles your fancy.
Tips:
- For even roasting, put broccoli and cauliflower together on one baking sheet, and carrots and potatoes on another. You might want to roast the veggies a bit longer (30-40 minutes total) to get them nicely browned. If the broccoli and cauliflower are browning too quickly, you can take them out earlier and give the carrots and potatoes a bit more time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Enjoy your healthy and delicious Roasted Vegetable Bowl!
