Description
These Roasted Vegetable Bowls with Green Tahini are a delicious and nutritious plant-based meal. Packed with colorful roasted veggies, protein-rich quinoa, creamy avocado, and a zesty green tahini sauce, this dish is perfect for a satisfying lunch or dinner.
Ingredients
For the Roasted Vegetables:
- 1 small sweet potato, peeled and cubed
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
For the Green Tahini Sauce:
- 1/3 cup tahini
- 1/2 cup fresh parsley or cilantro, packed
- 1 clove garlic
- 2 tablespoons lemon juice
- 1/4 cup water (more as needed to thin)
- Salt, to taste
For the Bowls:
- 2 cups cooked quinoa or rice
- 1/2 cup canned chickpeas, drained and rinsed
- 1 avocado, sliced
- 2 tablespoons pumpkin seeds or toasted almonds (optional)
- Extra herbs or microgreens, for garnish
Instructions
- Roast the Vegetables: Preheat oven to 425°F (220°C). Toss the sweet potato, zucchini, bell pepper, and red onion with olive oil, salt, pepper, and paprika if using. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until golden and tender.
- Make the Green Tahini Sauce: In a blender or food processor, combine tahini, parsley or cilantro, garlic, lemon juice, and water. Blend until smooth and creamy, adding more water if needed. Season with salt to taste.
- Assemble the Bowls: Divide cooked quinoa or rice among bowls. Top with roasted vegetables, chickpeas, and avocado slices. Drizzle generously with green tahini sauce. Garnish with pumpkin seeds and fresh herbs or microgreens.
Notes
- You can roast any mix of vegetables you like—try carrots, cauliflower, or Brussels sprouts.
- The green tahini sauce can be made ahead and kept in the fridge for up to 5 days.
- For extra protein, add a poached egg, grilled chicken, or tofu.
