Roasted Vegetable Bowl
🧄 Ingredients
- 300 ¾ g broccoli florets
- 3 ¾ carrots
- 1 ¾ red bell pepper
- 1 ¾ zucchini
- 1 ¾ red onion
- 3 ¾ tbsp olive oil
- 1 ¾ tsp garlic powder
- 1 ¾ tsp smoked paprika
- 1 ¾ tsp salt
- 1 ¾ tsp black pepper
- 2 ¾ cup cooked quinoa or rice
- 3 ¾ tbsp tahini
- 2 ¾ tbsp lemon juice
- 2 ¾ tbsp warm water
- 1 ¾ garlic clove
📋 Instructions
-
1
Preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper.
💡 High heat is essential — don\'t go lower or the vegetables will steam instead of roast. -
2
Wash and dry all vegetables. Cut broccoli into florets, slice carrots diagonally, slice bell pepper, cut zucchini into half-moons, and cut onion into wedges. Pat everything dry with a paper towel.
💡 Dry vegetables roast better — moisture causes steaming. -
3
Toss all vegetables in olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer across the baking sheets — do not overlap.
💡 Crowding the pan causes steaming. Use two pans if needed. -
4
Roast in the preheated oven for 25–35 minutes, flipping or tossing once halfway through at the 15-minute mark.
💡 Carrots take longer than other vegetables — add them 5 minutes before the rest if you want everything perfectly done. -
5
While vegetables roast, make the tahini sauce. Whisk together tahini, lemon juice, minced garlic, and warm water until smooth and pourable. Season with salt to taste.
💡 Add water gradually — a little goes a long way when thinning tahini. -
6
Check the vegetables at 25 minutes. They should have golden, slightly caramelized edges and be tender when pierced with a fork. Remove from oven when done.
💡 Broccoli tips should look lightly crispy; carrots should feel soft all the way through. -
7
Assemble the bowls. Start with a scoop of cooked grain, pile on the roasted vegetables generously, and drizzle with tahini sauce. Add fresh greens on top if using.
💡 Serve immediately for best texture, or pack into containers for meal prep.
Nutrition Per Serving
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