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Roasted Vegetable Tahini Bowl

Savor the Flavor with a Roasted Vegetable Tahini Bowl

Enjoy a nutritious Roasted Vegetable Tahini Bowl featuring vibrant veggies and a creamy tahini sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 450

Ingredients
  

For the Vegetables
  • 2 cups carrots chopped
  • 2 cups sweet potatoes peeled and cubed
  • 2 cups cauliflower florets
  • 2 cups red bell peppers chopped
  • 3 tablespoons olive oil extra virgin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Tahini Sauce
  • 1/2 cup tahini paste
  • 3 tablespoons lemon juice
  • 1 clove garlic finely minced
  • 1/4 cup warm water adjust to desired consistency
  • 1 tablespoon maple syrup or honey optional
For Assembly
  • 1/4 cup fresh parsley or cilantro for garnish
  • 2 cups cooked quinoa or brown rice
  • 2 tablespoons toasted sesame seeds for added crunch

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • small bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather the fresh vegetables for roasting.
  2. In a mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper.
  3. Spread the seasoned vegetables on a baking sheet and roast for 25–30 minutes, flipping halfway.
  4. While the veggies roast, fluff up your cooked quinoa or brown rice in a pot or bowl.
  5. In a small bowl, whisk together tahini paste, lemon juice, minced garlic, and warm water until smooth.
  6. To assemble, divide warm quinoa or brown rice among bowls, top with roasted veggies and drizzle with tahini sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 100mgCalcium: 8mgIron: 15mg

Notes

Feel free to mix and match your favorite seasonal vegetables and grains for this bowl.

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