Description
These Roasted Vegetable Bowls with Green Tahini are a delicious and nutritious vegan meal option. Packed with colorful veggies, protein-rich quinoa, and a flavorful green tahini sauce, this dish is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Roasted Vegetables:
- 1 medium sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Green Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (more as needed)
- Salt, to taste
- 1 cup cooked quinoa
Additional:
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare vegetables: Place sweet potato, zucchini, red bell pepper, red onion, and broccoli on a baking sheet. Drizzle with olive oil, season with smoked paprika, garlic powder, salt, and pepper. Toss to coat and spread in a single layer.
- Roast vegetables: Roast for 20-25 minutes, tossing halfway through, until tender and caramelized.
- Make green tahini sauce: Blend tahini, parsley, cilantro, lemon juice, garlic, water, and salt until smooth.
- Assemble bowls: Divide quinoa into bowls, top with roasted vegetables, and drizzle with green tahini sauce.
- Serve: Serve immediately.
Notes
- For extra protein, consider adding roasted chickpeas or grilled chicken.
- Leftover sauce can be refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
