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Roasted vegetable bowls with green tahini, avocado, and eggs in a ceramic bowl

Roasted Vegetable Bowls with Green Tahini and Avocado

Roasted vegetable bowls combine crispy roasted vegetables with creamy green tahini, avocado, and eggs for a fresh, flavorful meal that is ideal for easy meal prep and satisfying 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
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
 

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

Notes

For more even roasting, place broccoli and cauliflower together on one baking sheet and carrots and potatoes together on another. The vegetables can be roasted closer to 30-40 minutes total for deeper browning if desired. If broccoli and cauliflower brown before the carrots and potatoes are tender, remove them earlier and allow the denser vegetables more time.