Roasted vegetable bowls with green tahini

Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

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

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

Optional Extras:
  • avocados
  • chicken, tofu, any other protein
  • hard boiled eggs


Roasted vegetable bowls with green tahini

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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