BOOST BOWL WITH LEMON TAHINI SAUCE
We call this a boost bowl because it is packed with vegan/vegetarian fuel, giving your body a break from animal protein. If you've been slacking on your vegetable intake this is a great way to make up for it. Or you can always add this as a side dish or appetizer to any meal! Even the meat lovers went back for seconds. It's filling, very nutritious, and also makes a fantastic side dish.
Provided by The Pretty Feed
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt, and pepper together in a separate container. Place on a sheet pan. Cover with aluminum foil.
- Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
- Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
- Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 67.1 g, Fat 15.7 g, Fiber 15.4 g, Protein 16.7 g, SaturatedFat 2.2 g, Sodium 245.9 mg, Sugar 9.2 g
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Angela Du plooy
[email protected]This recipe is a keeper! It's healthy, delicious, and easy to make. I'll definitely be making it again.
Evon Jones
[email protected]I'm not a fan of sweet potatoes, so I substituted roasted butternut squash instead. It was a delicious and healthy alternative.
Harwood
[email protected]This recipe is a great way to experiment with different flavors. I added some chopped cilantro and a pinch of cumin to the sauce, and it turned out amazing!
Ken Horn
[email protected]I would have liked the recipe to include more detailed instructions for roasting the chickpeas. Mine turned out a bit too dry.
Elsa Frozen
[email protected]I followed the recipe exactly and it turned out perfectly! The flavors were well-balanced and the sauce was creamy and tangy.
Chotta Don
[email protected]This recipe is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and healthy meal that will leave you feeling satisfied.
Erhuvwu O
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavors and textures.
FlareGerman TV
[email protected]This bowl is a great way to get your daily dose of fruits, vegetables, and whole grains. It's also a great source of protein and healthy fats.
P.S.T King
[email protected]I'm not usually a fan of tahini, but the sauce in this recipe was amazing! It was so creamy and flavorful.
Triedge Baker
[email protected]This recipe is a great way to use up leftover quinoa. I had some cooked quinoa in the fridge, and this was the perfect way to use it up.
Md Sahmim
[email protected]Roasted chickpeas are my new favorite thing! They're so crispy and flavorful. I could snack on them all day.
Mazahar Hussain
[email protected]Delicious! I made this for lunch and it was the perfect balance of flavors and textures. I'll definitely be adding this to my regular meal rotation.
Hiwo Cabdiraxiin
[email protected]Meh. I found the lemon tahini sauce to be too overpowering. It masked the flavors of the other ingredients.
Nicholas Morse
[email protected]This recipe was a hit with my family! The kids loved the sweet potatoes and chickpeas, and the adults enjoyed the tangy lemon tahini sauce. I'll definitely be making this again soon.
Gilchrist Atanas
[email protected]Easy to make and packed with flavor! I used a store-bought tahini sauce to save time, and it still turned out great. The roasted chickpeas added a nice crunchy texture.
Faith Oriero
[email protected]This bowl was a delightful explosion of flavors! The lemon tahini sauce was tangy and creamy, perfectly complementing the sweet potatoes, roasted chickpeas, and quinoa. I added some chopped fresh parsley for an extra pop of color and flavor. Overall,