Get the Recipe Roasted Root Vegetable Bowls with Tahini Dressing

Name: Get the Recipe Roasted Root Vegetable Bowls with Tahini Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 beets; 1-2 large parsnips; 2 medium carrots; 1-2 large turnips; 1 small yellow onion; 1 large sweet potato; 1 garlic bulb; 1/4 /4 cup olive oil; 1-2 tsp kosher salt; 1/4 /4 tsp freshly ground black pepper; 2 cups chopped kale; 1/3 /3 cup Tahini; 3 1/2 /2 Tablespoon olive oil; 1 1/2 /2 Tablespoon fresh lemon juice; 1 garlic clove; 1/2 - 3/4 /2 - 3/4 tsp fine sea salt; freshly ground black pepper; 2 Tablespoon fresh parsley; 2-3 tsp honey; 5-6 Tablespoon cold water; Soft boiled or poached eggs; walnuts; avocado; parsley; chives

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 servings
Calories
262 kcal
Course
Dinner
Cuisine
American

Get the Recipe Roasted Root Vegetable Bowls with Tahini Dressing

Uri Fleming

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These roasted vegetable bowls are full of hearty root veggies like sweet potatoes, carrots, parsnips, beets, and roasted garlic, and topped with creamy tahini dressing! Make them for meal prep or an easy one-pan dinner!

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Ingredients

Servings

Root Vegetables - approximately 4 pounds total

2 beets peeled and diced
1-2 large parsnips peeled and cut on the bias
2 medium carrots peeled and cut on the bias
1-2 large turnips peeled and diced
1 small yellow onion chunked
1 large sweet potato 1/2 inch cubed
1 garlic bulb
1/4 /4 cup olive oil
1-2 tsp kosher salt
1/4 /4 tsp freshly ground black pepper
2 cups chopped kale

Tahini Dressing:

1/3 /3 cup Tahini
3 1/2 /2 Tablespoon olive oil
1 1/2 /2 Tablespoon fresh lemon juice
1 garlic clove minced
1/2 - 3/4 /2 - 3/4 tsp fine sea salt
freshly ground black pepper to taste
2 Tablespoon fresh parsley chopped
2-3 tsp honey
5-6 Tablespoon cold water

Toppings:

Soft boiled or poached eggs
walnuts
avocado
parsley
chives

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Instructions

Roast Vegetables: Preheat oven to 425°F. Toss beets, parsnips, carrots, turnips, onion, and sweet potato with olive oil, salt, and pepper on a large baking sheet. Spread them in an even layer across the pan.
Cut the top off of the garlic bulb and place it in a piece of foil. Drizzle with olive oil and wrap in the foil. Place the garlic foil packet on the vegetable pan or directly on the oven rack.
Roast vegetables for 30 minutes. Check the garlic at this point; it should be tender, and if so, remove the garlic packet from the oven and set aside. Toss the other vegetables and return back to the oven to roast for an additional 10-15 minutes.
Once the veggies are fork-tender and slightly caramelized, add the chopped kale to the pan. Remove the garlic from the foil packet and squeeze the cloves onto the baking sheet as well. Toss everything together, and return to the warm oven for 1-2 minutes so the kale wilts.
Tahini Dressing: Meanwhile, whisk together all dressing ingredients except for the water. Once they're combined, whisk in the cold water somewhat slowly until desired creaminess level is reached. If the dressing seems to separate, continue whisking in additional cold water until it comes together. Adjust as needed to taste.
Assemble: Assemble the bowls with roasted vegetables (on top of rice or quinoa if desired) and top with tahini dressing. Garnish with chopped walnuts, soft-boiled egg, and fresh herbs as desired.

Equipments used:

Notes

Make sure all vegetables are similar in size when you cut them.
Not into tahini? Try out an easy avocado sauce!
Want to make it vegan? Sub maple syrup for honey in the dressing and omit the egg on top.