Roasted Veggie Bowls

5 from 1 vote

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish

Servings: servings

Calories: 318kcal

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

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.