Description
Roasted Vegetable Bowls with Green Tahini is a nourishing and colorful dish that brings together an array of seasonal vegetables, perfectly roasted and paired with a creamy green tahini sauce. This recipe is not only quick to prepare but also customizable, making it ideal for any meal—from weeknight dinners to meal prep. Packed with essential nutrients and bursting with flavor, these bowls offer a wholesome dining experience that will impress both family and friends.
Ingredients
Scale
- 2 cups assorted seasonal vegetables (bell peppers, zucchini, carrots, red onions)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tahini paste
- 2 tbsp fresh parsley or cilantro, finely chopped
- 2–4 tbsp water (to achieve desired consistency)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and chop the vegetables into bite-sized pieces, then place them in a large bowl.
- Drizzle olive oil over the vegetables, add salt and pepper, and toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a separate bowl, mix tahini paste with chopped herbs and gradually add water until creamy yet pourable.
- Once roasted, divide vegetables into bowls and drizzle with green tahini before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg