Food Blogger, Lindsay Ostrom has shared with us an amazing recipe on how to prepare “Roasted Vegetable Bowls with Green Tahini”.
8 large carrots, peeled and chopped
3 golden potatoes, chopped
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
olive oil and salt
1/2 cup olive oil (mild tasting)
1/2 cup water
1/4 cup tahini
a big bunch of cilantro and/or parsley
1 clove garlic
squeeze of half a lemon (about 2 tablespoons)
1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)
hard boiled eggs
chicken, tofu, any other protein
Prep: Preheat the oven to 425 degrees.
Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
Finish: Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.