ROASTED VEGETABLE BOWLS WITH GREEN TAHINI

ROASTED VEGETABLE BOWLS WITH GREEN TAHINI

DESCRIPTION

Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

1. Roasted Vegetables
2. 8 large carrots, peeled and chopped
3. 3 golden potatoes, chopped
4. 1 head of broccoli, cut into florets
5. 1 head of cauliflower, cut into florets
6. olive oil and salt

Green Tahini

1. 1/2 cup olive oil (mild tasting)
2. 1/2 cup water
3. 1/4 cup tahini
4. a big bunch of cilantro and/or parsley
5. 1 clove garlic
6. squeeze of half a lemon (about 2 tablespoons)
7. 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)

Optional Extras:

1. hard boiled eggs
2. avocados
3. chicken, tofu, any other protein

INSTRUCTIONS

1. Prep: Preheat the oven to 425 degrees.
2. Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
3. Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
4. Finish: Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.

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