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Roasted vegetable bowls with green tahini sauce, eggs, avocado, and colorful roasted vegetables

Roasted Vegetable Bowls with Green Tahini Sauce and Eggs

Roasted vegetable bowls with green tahini sauce and eggs combine tender roasted vegetables with a creamy, fresh herb sauce and satisfying toppings. They are a colorful, hearty meal option for easy lunches or weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 322
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 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, as needed
Green Tahini Sauce
  • 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)
Serving
  • 6 hard boiled eggs (or other protein)
  • 3 avocados

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C).
  2. Place the vegetables on a few parchment-lined baking sheets, keeping each vegetable in its own section. Coat with olive oil and salt.
Cooking
  1. Roast the vegetables for 25-30 minutes.
  2. While the vegetables cook, blend the sauce ingredients in a food processor or blender.
Serving
  1. Portion the roasted vegetables and sauce for serving. Add avocado or hard boiled eggs, or another preferred protein option.

Notes

For more even roasting, place broccoli and cauliflower together on one baking sheet and carrots and potatoes together on another. The vegetables can be roasted a little longer, around 30-40 minutes total, for deeper browning if desired. Keeping the vegetable groups separate allows broccoli and cauliflower to be removed earlier if they brown quickly while carrots and potatoes continue cooking.