Roasted Veggie Bowls
Updated Feb 15, 2021, Published Mar 30, 2015
This post contains affiliate links. Please see our disclosure policy.
Roasted Veggie Bowls
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
Calories: 318kcalCarbohydrates: 13gProtein: 6gFat: 28gSaturated Fat: 9gSodium: 51mgPotassium: 511mgFiber: 4gSugar: 2gVitamin A: 850IUVitamin C: 127mgCalcium: 85mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
