Roasted Vegetable Bowls With Green Tahini

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

  • 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

  • a squeeze of half a lemon (about 2 tablespoons)

  • 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)

Optional Extras:

  • hard-boiled eggs

  • avocados

  • 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.