Roasted veggie bowl with creamy tahini dressing
Savor the flavors of a delightful Roasted Veggie Bowl with Creamy Tahini Dressing. This wholesome recipe features quinoa, beets, carrots, asparagus, kale, chickpeas, and a luscious tahini dressing made with lemon juice, sesame butter, and garlic. Perfect for a nourishing, plant-powered meal.
- 22 Mar 2025
- Cook time 24 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Roasted veggie bowl with creamy tahini dressing is a nutritious and delicious meal packed with vibrant vegetables, protein-rich quinoa, and a luscious tahini dressing. This recipe is perfect for a wholesome lunch or dinner, catering to both vegan and gluten-free diets.
Ingredients:
Instructions:
- Rinse 1 cup quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa.
- Reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
- Preheat your oven to 400°F (200°C).
- Peel and chop the 6 beets and 6 carrots into bite-sized pieces.
- Trim and halve the 20 asparagus spears.
- Spread the beets, carrots, and asparagus on a large baking sheet. Drizzle with 2 tbsp of olive oil and toss to coat.
- Roast in the preheated oven for 35-40 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the veggies are roasting, wash and chop the 4 cups of kale. Remove tough stems.
- Massage the kale with a pinch of salt until it becomes tender and slightly wilted. Set aside.
- If using canned chickpeas, drain and rinse the 2 cups of chickpeas. If using dried, cook according to package instructions.
- In a blender or food processor, combine 1/2 cup sesame butter, 4 tbsp lemon juice, 1/2 cup water, and 2 garlic cloves.
- Blend until smooth. If the dressing is too thick, add additional water, a tablespoon at a time, until desired consistency is reached.
- In each serving bowl, add a portion of the cooked quinoa.
- Top with roasted beets, carrots, asparagus, massaged kale, and chickpeas.
- Drizzle generously with the creamy tahini dressing.
- Serve immediately while warm and enjoy your nutritious and flavorful roasted veggie bowl with creamy tahini dressing!
Tips:
- Preheat your oven to 400°F (200°C) to ensure it's ready for roasting the veggies.
- Cut the beets and carrots into uniform pieces for even roasting.
- Cook the quinoa while your vegetables are roasting to save time.
- Massage the kale with a little lemon juice and olive oil to make it more tender and flavorful.
- For an extra crunchy element, consider roasting the chickpeas separately until they are crispy.
- Adjust the consistency of the tahini dressing by adding more water if needed.
- Season everything with salt and pepper to taste.
Once you have assembled your roasted veggie bowl with creamy tahini dressing, you'll have a hearty, wholesome meal that's both nourishing and satisfying. Whether you enjoy it warm or cold, this dish is sure to become a favorite in your recipe repertoire. Don't forget to garnish with a sprinkle of sesame seeds or fresh herbs for an extra touch of flavor and presentation.
| Nutrition Facts | |
|---|---|
| Serving Size | 730 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 20g | 52% |
| Sugar 18g | 19% |
| Fat | |
| Fat 27g | 32% |
| Saturated 3.77g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 960ug | 107% |
| Choline 77mg | 14% |
| Vitamin B1 0.75mg | 62% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 4.87mg | 30% |
| Vitamin B6 1.07mg | 63% |
| Vitamin B9 310ug | 79% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 88mg | 94% |
| Vitamin E 2.59mg | 17% |
| Vitamin K 310ug | 258% |
| Minerals | |
| Calcium, Ca 430mg | 33% |
| Copper, Cu 1.09mg | 121% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 160mg | 39% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 1480mg | 43% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 400mg | 26% |
| Zinc, Zn 4.05mg | 37% |
| Water | |
| Water 610g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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