Roasted Vegetable Noodle Bowl with Tahini Dressing
Ingredients
- Carrots
- Asparagus
- Broccoli
- Olive oil
- Salt
- Garlic powder
- Ramen noodles
- 2 tablespoons tahini
- Warm water
- 1/2 lemon
- 1 tablespoon mustard
- Black sesame seeds (optional)
Preparation
Roast the vegetables of choice, such as carrots, asparagus, and broccoli. Cut carrots in half for faster cooking. Preheat oven to 425°F and roast for 25 minutes with olive oil, salt, and garlic powder.
Boil water and cook the ramen noodles until soft.
Prepare the tahini dressing by mixing 2 tablespoons of tahini with splashes of warm water to liquify, add juice of 1/2 lemon, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 tablespoon mustard. Mix well until smooth and no clumps. Taste and adjust seasoning if needed.
Once vegetables are done, plate everything together and sprinkle with black sesame seeds if desired.
