Roasted Veggie Bowls
Roasted Veggie Bowls
Servings: 4 servings
Calories: 318kcal
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup tahini (sesame seed paste)
- 3 tablespoons fresh lemon juice
- 3 tablespoons warm water
- 1 garlic clove minced
- Pinch of chili powder
- 6 cups mixed chopped vegetables such as broccoli, onions, carrots, and bell peppers
- 2 tablespoons coconut oil melted
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Whisk the olive oil, tahini, lemon juice, water, garlic, and chili powder together in a small bowl for the sauce. Set aside.
- In a large bowl, toss the chopped vegetables with coconut oil and salt and pepper to taste. Arrange in a single layer on the baking sheet. Roast for 30 minutes or until tender and golden brown, stirring once halfway through.
- Remove the vegetables from the oven and divide among 4 bowls. Drizzle with the tahini sauce and serve warm.
Nutrition
Nutrition Facts
Roasted Veggie Bowls
Amount Per Serving
Calories 318
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g45%
Sodium 51mg2%
Potassium 511mg15%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 2g2%
Protein 6g12%
Vitamin A 850IU17%
Vitamin C 127mg154%
Calcium 85mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
