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Made this earlier in the week and have had the best leftovers for lunch at work. I’ve been asked no fewer than 11 times for the recipe. So. Good!!
Bethany Wages
If I could eat this every day for lunch for ever and ever, I’d be a happy girl.
It’s just hard to go wrong with roasted vegetables – and I mean the type where they’re salted, oiled, and browned to such delicious perfection that you really actually GENUINELY enjoy eating them straight off the pan. But we don’t stop there. I like to plop a few hunks of avocado on the plate, maybe cut open a soft boiled egg, and waterfall the whole thing in green tahini sauce.
Okay, Full Disclosure Part One:
I don’t really love tahini. I know this is a weird, non-foodie thing of me to be saying to you right now because tahini is the It girl right now. But I’ve tried it, I’ve kept an open mind, and I just don’t love it. Feel free to leave a comment with your persuasions.
That being said, I love a good green sauce. As in, magic green sauce. As in, cilantro avocado dressing and cilantro vinaigrette. As in sunshine sauce, which isn’t technically green but yellow is close enough, okay?!
So I put tahini in a green sauce. Er, made a green sauce with tahini?
Cilantro, parsley, garlic, olive oil, lemon, salt, tahini. It works.
And Full Disclosure Part Two:
Even though our series is 15 Minute Meal Prep, this takes more than 15 minutes. Chopping veggies just takes time. But now I’m going to suggest another very practical and non-foodie tip for you. BUY PRE-CHOPPED VEGGIES.
In the context of meal prep which results in me eating healthy for an entire week, easy and fast is my winner.
Will you add eggs? Tofu? Chicken? Or enjoy it plain with a squeeze of lemon and your green tahini drizzle? GIRL THE SKY IS THE LIMIT! I LOVE U MEAL PREP!
Check Out Our Video For How To Make Roasted Vegetable Bowls:
Roasted Vegetable Bowls with Green Tahini
- Total Time: 45 minutes
- Yield: 6+ 1x
Description
Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.
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
Green Tahini
- 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)
Optional Extras:
- 6 hard boiled eggs (or other protein)
- 3 avocados
Instructions
- 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.
Equipment
Buy Now → 
Buy Now → Notes
Roasting Time: For similar timing and doneness, I recommend putting broccoli and cauliflower together on one baking sheet, and carrots and potatoes together on another. I like to roast the vegetables for a little longer (more like 30-40 minutes total) to really get them browned. Not necessary, just my preference. The benefit of putting the broccoli and cauliflower together, and potatoes and carrots together, is that you can pull out the broccoli and cauliflower a few minutes early if you feel like it’s getting too browned, and give the carrots and potatoes a bit more time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Bake
- Cuisine: Vegetarian
Keywords: roasted vegetable bowls, green tahini, vegetable bowl recipe
One More Thing!
This recipe is part of our collection of best healthy bowls. Check it out!
Fantastic!! I’ve been trying to find non-meat lunch recipes and this totally delivered! I looked forward to lunch everyday and have shared this recipe several times.
DELICIOUS! Even my meat requiring husband said “wow, I never thought about eating a vegetarian dinner…but this is great!” as long as we added the eggs he was fine. LOVED this green sauce, added extra garlic. Roasted individual sheet pans with large batches of veggies so we could eat it all week for dinner.
I’ve been making this for a few years now and it’s still one of my favourite recipes. Thanks for sharing, please never take this down! <3
I don’t like Tahini either. Not on it’s own anyway. But I LOVE tahini sauce! Tahini, lemon juice, garlic. Tahini can taste different also, according to brand. Some is more bitter than others.
Love this recipe, I’ve added it to my rotation. So easy to pop everything in the oven while whizzing up a sauce. I like to add lentils and chopped pistachios for some extra protein and crunch! I am newer to pinchofyum and loving your quick healthy protein dense meals. Thank you!
hi, I would like to know the serving size for this recipe, thank you
This was a great simple recipe! I added some jalepeno to the cilantro sauce. Thanks!
Oh my goodness this recipe sent me! So easy and delish. That tahini green sauce is necessary on many things in my future. Winner winner!
Thank you for your recipe! You inspired this week’s lunch prep for my partner and me. I added sliced onion and brussel sprouts, seasoned with all our favorites and a sprinkle of smoked paprika. Roasted and served over quinoa for protein, topped with your sauce and avocado — delish!
I never would’ve chosen this recipe for myself, but it was on the meal plan this last week and to simplify my life I’ve just been using those recipes.
But let me tell you this was so delicious. I thought it was going to be meh but instead, I’m now sharing the recipe With friends. Delicious
Glad you enjoyed it, Sonja!
This is one of Lindsay‘s, wave, your arms, clap, your hands, and take a bow recipes! As soon as I made the green tahini sauce, I started wondering what other foods I could use it on. I followed the advice to put the cauliflower and broccoli on a separate sheet pan. Pro move!
We had it with a little rotisserie chicken for the protein. I loved that the recipe made enough to prep for some lunches. This was a flavor packed family pleaser!
I made the roasted vegetables and green sauce and everything was perfect! This will be a regular for me! I wasn’t so sure about the green sauce at first, but once I tried it, I loved it and so happy I made it!
Yes fabulous taste food great sauces yum
Yes yummy oh 😋👋👌thank you
Love the photos!
For the sauce, I found 1/2 cup of water was wayyy too much! To make it thick enough I ended up adding half of an avocado. I also ended up using a second garlic clove and another half lemon to up the zing. Would probably be delicious with some chili flakes as well, but was making it to share with my toddler (who was a big fan). Thanks!
I love this recipe- I make it once a month usually. A few variations to make it the way I like it…
Sweet potatoes instead of potatoes
Add Kale (gets so crispy!)
Serve over quinoa
Top with feta
Usually serve with turkey meatballs.
And the sauce recipe! I make that one as written and it truly makes the dish.
This is a great meal prep recipe. I double it and freeze it and then eat it all week. It’s healthy and nourishing and tasty.
I served it with sheet pan eggs – a little over 5 minutes in the 425 oven – no need to turn on another appliance and no need to peel hard-boiled eggs (which I something I dread!)
The eggs and the terrific sauce made this very satisfying in a way that plain roasted veggies often are not.
Thanks!
So filling, wholesome, and delicious! I’ve never made anything quite like it (in a good way!)
We love all of your recipes! We just made this and added shredded rotisserie chicken. It was soooo good! My husband was not looking forward to this meal because he doesn’t like cauliflower and he ended up loving it. Definitely make again!
This recipe is so good. I have shared it ten times since trying! It’s so easy to try variations, like sweet potato, soft boiled egg, avocado, seeds. I was really missing out on the joys of roasted vegetables to be honest! This would be an amazing recipe just for those roasting instructions.
I am from Egypt so being raised with tahini and sesame flavors and textures, it tastes good to me. It can be an acquired taste, I understand. Try out some high quality halva sometime (no added flavors) and maybe you can see tahini at its best – buttery, flaky, and rich.
Made this for dinner tonight!! So stinking delicious. I added quinoa and some greens. Will def be a new regular for our household
Made this for dinner tonight!! So stinking delicious. I added quinoa and some greens.
This green tahini sauce is AMAZING! I put it on everything. Do you know if the sauce freezes well?
We haven’t tried freezing it, so we can’t say for sure. My guess is that it’d freeze just fine, but it may need a good stir/whisking after its defrosted in case any of the ingredients separate.
Delicious! I roasted some chickpeas too and made some brown rice too and my family added whatever they wanted to their bowl.