Roasted Vegetable Bowls with Green Tahini

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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

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)

6 hard boiled eggs (or other protein)

3 avocados

Directions

Prep

Preheat the oven to 425 degrees.

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.

Sauce

While the veggies are roasting, blitz up your sauce in the food processor or blender.

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.

Nutrition

• Calories: 322
• Total Fat: 24.6 g
• Saturated Fat: 3.6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 302.3 mg
• Total Carbohydrate: 24.7 g
• Dietary Fiber: 6.7 g
• Total Sugars: 6.9 g
• Protein: 6.1 g