Boost Bowl With Lemon Tahini Sauce recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Ingredients

25 Brussels sprouts, halved
¾ pound red-skinned new potatoes, halved
¾ pound small purple potatoes, halved
2 sweet potatoes, peeled and cut into 1-inch cubes
½ head cauliflower, cut into small chunks
½ lemon, juiced
2 tablespoons extra-virgin olive oil, or more to taste
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste
¼ cup tahini
¼ cup nutritional yeast
3 tablespoons lemon juice
1 tablespoon water, or more as needed

Nutrition Info

440.8 calories
carbohydrate: 67.1 g
cholesterol: : -
fat: 15.7 g
fiber: 15.4 g
protein: 16.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 245.9 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.

  4. Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.

  5. Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

Recipe Yield

4 servings

Recipe Note

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.

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