Roasted Veggie Bowl with Tahini Dressing
Ingredients
- 2 cups baby potatoes, sliced
- 1 cup sliced carrots
- 1 cup radishes, halved
- 1 zucchini, sliced
- 1 bell pepper, roughly chopped
- 1 cup purple cabbage, shredded
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 tsp cumin, smoked paprika, garlic powder
- 1/2 tsp cayenne, salt & pepper
- Arugula or mixed greens
For the dressing
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp maple syrup
- 1 tsp Dijon mustard
Preparation
Preheat the oven to 425°F (220°C).
Wash, peel, and chop all the veggies.
In a large bowl, combine potatoes, radishes, and carrots. Drizzle with oil, sprinkle with seasonings, and toss well.
Spread the seasoned veggies on a large baking sheet lined with parchment paper. Bake for 20 minutes.
Flip the veggies and return to the oven for another 20 minutes.
In the same bowl, add zucchini and peppers. Drizzle with oil, toss well, and spread on a second baking sheet. Place it in the oven for 20 minutes.
Remove from the oven and add shredded cabbage. Bake for another 3 minutes.
Meanwhile, whisk together all the dressing ingredients until well combined.
Assemble the bowls with arugula, quinoa, roasted veggies, avocado slices, and drizzle with the tahini dressing.