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
a.plooy86@aol.comThis recipe is a keeper! It's healthy, delicious, and easy to make. I'll definitely be making it again.
Evon Jones
j_e85@hotmail.comI'm not a fan of sweet potatoes, so I substituted roasted butternut squash instead. It was a delicious and healthy alternative.
Harwood
harwood34@gmail.comThis 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
ken_h5@yahoo.comI would have liked the recipe to include more detailed instructions for roasting the chickpeas. Mine turned out a bit too dry.
Elsa Frozen
e_f42@gmail.comI followed the recipe exactly and it turned out perfectly! The flavors were well-balanced and the sauce was creamy and tangy.
Chotta Don
d29@gmail.comThis 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
o.e80@gmail.comI made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavors and textures.
FlareGerman TV
t.flaregerman@gmail.comThis 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
pk12@yahoo.comI'm not usually a fan of tahini, but the sauce in this recipe was amazing! It was so creamy and flavorful.
Triedge Baker
baker_t@yahoo.comThis 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
s.md39@hotmail.comRoasted chickpeas are my new favorite thing! They're so crispy and flavorful. I could snack on them all day.
Mazahar Hussain
mazahar_h8@gmail.comDelicious! 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
c-hiwo@hotmail.comMeh. I found the lemon tahini sauce to be too overpowering. It masked the flavors of the other ingredients.
Nicholas Morse
n_m37@hotmail.frThis 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
gilchrist.a14@hotmail.comEasy 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
o.f@hotmail.comThis 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,