Description
A vibrant and customizable dish loaded with flavorful roasted vegetables and a creamy tahini dressing, perfect for busy weeknights.
Ingredients
Scale
- 2 cups assorted vegetables (bell peppers, zucchini, carrots, red onions)
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 1 cup cooked quinoa or rice
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Water, as needed to thin tahini
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preheat the oven to 425°F (220°C).
- Chop vegetables into bite-sized pieces and place on a baking sheet. Drizzle with olive oil, add salt and pepper, and toss to coat.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until caramelized and tender.
- While the veggies roast, whisk together tahini, lemon juice, and minced garlic in a small bowl. Add water until desired consistency is reached.
- To assemble, start with quinoa or rice in each bowl, top with roasted vegetables, and drizzle with tahini dressing.
- Garnish with fresh herbs and serve warm.
Notes
This recipe is versatile; feel free to switch up vegetables based on what you have. It’s also budget-friendly and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg