Servings
Font
Back
Roasted Root Vegetable Bowls with Tahini Dressing
5 from 9 votes

Roasted Root Vegetable Bowls with Tahini Dressing

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!

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

Ingredients

Root Vegetables - approximately 4 pounds total
  • 2 beet peeled and diced
  • 1-2 parsnip peeled and cut on the bias, large
  • 2 carrot peeled and cut on the bias, medium
  • 1-2 turnip peeled and diced, large
  • 1 yellow onion chunked, small
  • 1 sweet potato 1/2 inch cubed, large
  • 1 garlic bulb
  • 1/4 /4 cup olive oil
  • 1-2 tsp kosher salt
  • 1/4 /4 tsp black pepper freshly ground
  • 2 cups kale chopped
Tahini Dressing:
  • 1/3 /3 cup tahini
  • 3 1/2 /2 Tablespoon olive oil
  • 1 1/2 /2 Tablespoon lemon juice fresh
  • 1 garlic minced, clove
  • 1/2 - 3/4 /2 - 3/4 tsp salt fine sea salt
  • black pepper to taste, freshly ground
  • 2 Tablespoon parsley chopped, fresh
  • 2-3 tsp honey
  • 5-6 Tablespoon water cold
Toppings:
  • egg soft boiled or poached
  • walnuts
  • avocado
  • parsley
  • chives

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.

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. 

Nutrition Information

Serving 11/2 cups Calories 262kcal (13%) Carbohydrates 28.4g (9%) Protein 5.5g (11%) Fat 15.9g (24%) Fiber 5.7g (23%) Sugar 10.2g (20%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 262

% Daily Value*

Serving 11/2 cups
Calories 262kcal 13%
Carbohydrates 28.4g 9%
Protein 5.5g 11%
Fat 15.9g 24%
Fiber 5.7g 23%
Sugar 10.2g 20%

* Percent Daily Values are based on a 2,000 calorie diet.