Recipes

Roasted Vegetable Bowls with Green Tahini

By : Kristine Burke Date : Tuesday, February 18, 2020
Roasted Vegetable Bowls with Green Tahini
It’s just hard to go wrong with roasted vegetables – and I mean the type where they’re salted, oiled, and browned to such delicious perfection that you really actually GENUINELY enjoy eating them straight off the pan. But we don’t stop there. I like to plop a few hunks of avocado on the plate, maybe cut open a soft boiled egg, and waterfall the whole thing in green tahini sauce.

INGREDIENTS

Roasted Vegetables

  • 8 large carrots, peeled and chopped
  • 3 golden potatoes, chopped
  • 1 head of broccoli, cut into florets
  • 1 head of cauliflower, cut into florets
  • olive oil and salt

Green Tahini

  • 1/2 cup olive oil (mild tasting)
  • 1/2 cup water
  • 1/4 cup tahini
  • a big bunch of cilantro and/or parsley
  • 1 clove garlic
  • squeeze of half a lemon (about 2 tablespoons)
  • 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)

Optional Extras:

  • hard boiled eggs
  • avocados
  • chicken, tofu, any other protein

INSTRUCTIONS

  1. Prep: Preheat the oven to 425 degrees.
  2. Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
  3. Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
  4. Finish: Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.


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