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Roasted vegetable bowl with green tahini, avocado, hard-boiled eggs, carrots, potatoes, broccoli, and cauliflower

Roasted Vegetable Bowls with Green Tahini and Avocado

Roasted Vegetable Bowls with Green Tahini are hearty bowls with tender roasted vegetables, creamy sauce, and fresh contrast. They are a practical choice for flavorful weekday meals and make-ahead lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 322
Ingredients Method Notes

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, as needed
Green Tahini Sauce
  • 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)
Serving
  • 6 hard boiled eggs (or other protein)
  • 3 avocados

Method
 

Cooking
  1. Preheat the oven to 425°F (218°C).
  2. Place the vegetables on a few parchment-lined baking sheets, keeping each vegetable in its own section. Coat with olive oil and salt, then roast for 25-30 minutes.
  3. While the vegetables cook, blend the sauce ingredients in a food processor or blender until combined.
Serving
  1. Divide the roasted vegetables and sauce into portions. Serve with avocado, hard boiled eggs, or another protein of choice.

Notes

For more even cooking, place broccoli and cauliflower together on one baking sheet and carrots and potatoes together on another. The vegetables can be roasted longer, closer to 30-40 minutes total, for deeper browning if preferred. If broccoli or cauliflower browns too quickly, remove them a few minutes early while allowing the carrots and potatoes additional time.