Description

Roasted Vegetable Bowls with Green Tahini are a colorful and nutritious delight, perfect for any occasion. This vibrant dish features caramelized seasonal vegetables drizzled with a creamy, nutty green tahini sauce, creating an explosion of flavors in every bite. Easy to prepare and endlessly customizable, these bowls make for a satisfying meal that will impress your guests or elevate your weeknight dinners.

Ingredients

Scale

4 cups assorted seasonal vegetables (bell peppers, zucchini, carrots)
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/3 cup green tahini
2 tablespoons fresh lemon juice
1 garlic clove
2 tablespoons fresh herbs (parsley or cilantro)

Instructions

1. Preheat oven to 425°F (220°C).
2. Chop vegetables into uniform bite-sized pieces and place them in a large mixing bowl.
3. Drizzle with olive oil, sprinkle with salt and pepper, and toss until well combined.
4. Spread the seasoned vegetables on a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
5. In a blender, combine green tahini, lemon juice, garlic, water (as needed), salt, and herbs; blend until smooth.
6. Once roasted, transfer vegetables to bowls and drizzle generously with green tahini sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (approx. 300g)
Calories: 380
Sugar: 7g
Sodium: 470mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 9g
Protein: 9g
Cholesterol: 0mg

Keywords: Feel free to swap in your favorite vegetables like sweet potatoes or Brussels sprouts. Add chickpeas or quinoa for extra protein. Store leftovers in an airtight container for up to three days; reheat at 350°F (175°C) to restore crispness.