Roasted Vegetable Bowls with Green Tahini
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(51)
Ingredients
6+ servings
- 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)
- Optional Extras:
- 6 hard boiled eggs (or other protein)
- 3 avocados
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Preparation
Chef’s notes
Roasting Time:
For similar timing and doneness, I recommend putting broccoli and cauliflower together on one baking sheet, and carrots and potatoes together on another. I like to roast the vegetables for a little longer (more like 30-40 minutes total) to really get them browned. Not necessary, just my preference. The benefit of putting the broccoli and cauliflower together, and potatoes and carrots together, is that you can pull out the broccoli and cauliflower a few minutes early if you feel like it’s getting too browned, and give the carrots and potatoes a bit more time.