🥗 Roasted Veggie Power Bowl with Creamy Tahini Sauce 🍋
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 2
Calories per serving: ~480 kcal
🛒 Ingredients:
For the roasted bowl:
1 cup cooked chickpeas (or 1 can, drained) 🧆
1 large carrot, chopped 🥕
1 zucchini, sliced in half moons 🥒
1/2 red onion, sliced 🧅
1 cup broccoli florets 🥦
1 tbsp olive oil 🫒
Salt & pepper to taste 🧂
1/2 tsp paprika or cumin (optional)
For the tahini dressing:
3 tbsp tahini
Juice of 1/2 lemon 🍋
1 garlic clove, minced 🧄
2–3 tbsp warm water
Salt to taste
Optional garnish:
Fresh parsley or cilantro 🌿
Cooked quinoa, rice, or greens for the base
👩🍳 Instructions:
Preheat oven to 200°C (392°F). Toss the chopped veggies and chickpeas with olive oil, salt, pepper, and your favorite spice. Spread on a baking tray and roast for 25–30 minutes until golden and slightly crispy. Meanwhile, whisk together tahini, lemon juice, garlic, salt, and water until smooth and pourable. Assemble your bowl with roasted veggies and chickpeas, drizzle with tahini dressing, and sprinkle with herbs. Serve warm or at room temperature!
💡 Tips:
Add sweet potato or cauliflower for extra variety.
Spice it up with chili flakes or smoked paprika.
Store leftovers in the fridge for 2–3 days – it makes a great meal prep bowl!