Description
A hearty and nutritious bowl filled with roasted vegetables, tahini dressing, and garnished with fresh herbs and eggs.
Ingredients
Scale
- 2 beets (peeled and diced)
- 1–2 medium parsnips (peeled and cut on the bias)
- 2 medium carrots (peeled and cut on the bias)
- 1–2 medium turnips (peeled and diced)
- 1 small yellow onion (chunked)
- 1 large sweet potato (½ inch cubed)
- 1 garlic bulb
- ¼ cup extra virgin olive oil
- 1–2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups green kale (roughly chopped)
- ⅓ cup tahini
- 4 Tablespoons extra virgin olive oil
- 1–2 Tablespoons fresh lemon juice
- 1 clove garlic (minced)
- ½ teaspoon fine sea salt (more to taste)
- Freshly ground black pepper (to taste)
- 2 Tablespoons fresh parsley (chopped)
- 2–3 teaspoons honey
- 5–6 Tablespoons cold water
- Soft boiled or poached eggs
- Walnuts
- Avocado
- Parsley
- Chives
Instructions
- Preheat oven to 425°F. Prep veggies and cut them into equally sized pieces. On a sheet pan, toss beets, parsnips, carrots, turnips, onion, and sweet potato with olive oil, salt, and pepper, and spread in an even layer across the pan. To prevent the beets from staining the other veggies, you can roast them on their own pan.
- Cut the top off of the garlic bulb and place it in a piece of foil. Drizzle with olive oil and a pinch of salt, then 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 to the oven to roast for an additional 10-15 minutes as needed.
- 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.
- Meanwhile, whisk together all dressing ingredients except for the cold 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 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
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be served warm or cold.
- For added protein, you can include chickpeas or lentils with the roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg