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.

roasted vegetable bowls with green tahini

Roasted Vegetables
  1. 8 large carrots, peeled and chopped
  2. 3 golden potatoes, chopped
  3. 1 head of broccoli, cut into florets
  4. 1 head of cauliflower, cut into florets
  5. olive oil and salt

Green Tahini
  1. 1/2 cup olive oil (mild tasting)
  2. 1/2 cup water
  3. 1/4 cup tahini
  4. a big bunch of cilantro and/or parsley
  5. 1 clove garlic
  6. squeeze of half a lemon (about 2 tablespoons)
  7. 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)

Optional Extras:
  1. hard boiled eggs
  2. avocados
  3. chicken, tofu, any other protein

  • Prep: Preheat the oven to 425 degrees.
  • 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.