Roasted Veggie Tahini Bowls
Enjoy a vibrant and wholesome Roasted Veggie Tahini Bowl packed with roasted seasonal vegetables, creamy tahini sauce, and nutritious grains. This easy, plant-based meal is perfect for lunch or dinner and caters to vegan and gluten-free diets. Balanced, flavorful, and satisfying — a delicious way to get your daily veggies!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 2 cups mixed vegetables (e.g., sweet potatoes, broccoli, bell peppers, carrots), chopped
- 1 cup cooked quinoa or brown rice
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey (optional)
- 1 garlic clove, minced
- Water, to thin the sauce
- Fresh parsley or cilantro, chopped (for garnish)
- Optional toppings: sesame seeds, avocado slices, pumpkin seeds
Instructions
- Preheat oven to 425°F (220°C).
- Toss chopped vegetables with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast veggies for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
- Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, maple syrup (if using), and enough water to reach a creamy, drizzle-able consistency.
- Assemble bowls by dividing cooked quinoa or rice into bowls. Top with roasted vegetables.
- Drizzle generously with tahini sauce and garnish with fresh herbs and optional toppings.
- Serve warm or at room temperature.
Notes
- Swap quinoa with couscous, bulgur, or cauliflower rice for variety.
- Use any seasonal veggies you like—zucchini, eggplant, or Brussels sprouts work great.
- To make the tahini sauce nut-free, substitute with sunflower seed butter.
- Store leftovers in an airtight container for up to 3 days.
Find it online: https://yumfamilyrecipes.com/roasted-veggie-tahini-bowls/
