Roasted Vegetable Bowls with Green Tahini Recipe
If you’re searching for a wholesome, colorful, and wildly satisfying meal, Roasted Vegetable Bowls with Green Tahini are about to become your new kitchen crush. Imagine golden, caramelized veggies scattered over fluffy grains, paired with creamy avocado and chickpeas, all laced with an herby, lemony green tahini sauce that instantly brightens up every bite. This plant-powered showstopper isn’t just nourishing—it’s a feast for your senses, and the best part is, it all comes together with minimal fuss.
Ingredients You’ll Need
The magic of these Roasted Vegetable Bowls with Green Tahini rests in the beauty of simple ingredients—each chosen to offer vibrant color, crave-worthy texture, and a layering of flavors that truly sing together. Every component matters, creating something far greater than the sum of its parts.
- Sweet potato: Adds just the right touch of sweetness and becomes delightfully caramelized in the oven.
- Zucchini: Offers a bright, juicy contrast and roasts up beautifully with a hint of char.
- Red bell pepper: Brings vivid color and a natural sweetness that balances the dish.
- Red onion: Once roasted, it delivers delicious pops of mellow, savory flavor.
- Olive oil: Makes those veggies golden and crisp, and ties all the flavors together.
- Salt and pepper: The foundational seasonings to enhance every bite.
- Smoked paprika (optional): Adds subtle warmth and a hint of smokiness—totally worth it if you want extra depth.
- Tahini: The creamy sesame paste that forms the luscious base of the green sauce.
- Fresh parsley or cilantro: Packs in the herbal punch and the gorgeous color for your sauce.
- Garlic: A little goes a long way to boost the overall brightness of the dressing.
- Lemon juice: Offers a sunny citrus zing that keeps the sauce light and fresh.
- Water: For blending the sauce to that perfect pourable consistency.
- Cooked quinoa or rice: Your hearty, wholesome base; pick your favorite or use both!
- Canned chickpeas: An easy protein boost that’s so satisfying and soaks up all that sauce.
- Avocado: Sliced for creamy richness and good fats.
- Pumpkin seeds or toasted almonds (optional): Toss these on for crunch—it’s the finishing touch that elevates every mouthful.
- Extra herbs or microgreens: A fresh garnish that makes your bowls feel extra-special, like something out of a café.
How to Make Roasted Vegetable Bowls with Green Tahini
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C) and grab a sturdy baking sheet. Toss the cubed sweet potato, zucchini, red bell pepper, and wedges of red onion with olive oil, a generous sprinkle of salt and pepper, and smoked paprika if you’re using it. Spread the veggies out in a single layer (this helps them crisp, not steam), and roast for 25 to 30 minutes. Give everything a good toss halfway through for even caramelization. When they’re golden and slightly crisp at the edges, you’ll know they’re ready!
Step 2: Make the Green Tahini Sauce
While the vegetables roast, set up your blender or food processor. Add the tahini, fresh parsley or cilantro, whole garlic clove, lemon juice, and water. Blend until you reach a creamy, vibrant green sauce—add a little extra water if needed to get a silky, pourable consistency. Taste, then add salt until it pops with flavor. This sauce is so good, you may find yourself sneaking spoonfuls.
Step 3: Assemble the Bowls
Start with a bed of hot cooked quinoa or rice in each bowl. Pile on those gorgeous roasted vegetables, then scatter over the chickpeas and nestle in some creamy avocado slices. Drizzle generously with the green tahini sauce, letting it cascade over all the toppings. Sprinkle on pumpkin seeds or toasted almonds for crunch, and finish with a flourish of extra herbs or microgreens for that final bright touch.
How to Serve Roasted Vegetable Bowls with Green Tahini
Garnishes
Make every bowl look irresistible! I love to top my Roasted Vegetable Bowls with Green Tahini with a generous handful of fresh herbs—think cilantro, parsley, or even a few snips of chives. Microgreens are another favorite for their delicate crunch and fresh flavor. Don’t skip the sprinkle of pumpkin seeds or almonds; they add a nutty bite that contrasts perfectly with the creamy sauce.
Side Dishes
While these bowls are super filling on their own, sometimes it’s nice to round things out. A side of warm pita or sourdough is perfect for sopping up extra sauce. Light salads, like a lemony arugula salad or a simple cucumber-tomato mix, keep things fresh and lively. If you want a heartier meal, serve alongside a cup of lentil soup.
Creative Ways to Present
Turn your Roasted Vegetable Bowls with Green Tahini into a fun DIY bar for gatherings—let everyone layer grains, veggies, and toppings to suit their taste. Pack everything in a Mason jar for colorful, portable lunches. Or, serve in a large platter for a vibrant, shareable family meal, drizzling the green tahini sauce tableside for that wow factor.
Make Ahead and Storage
Storing Leftovers
Have extra bowls? Roasted vegetables, grains, and chickpeas will all keep well in airtight containers in the fridge for up to 4 days. Store the green tahini sauce separately (in a jar or small container) so you can drizzle it fresh just before serving. Avocado is best sliced just before you’re ready to eat, to maintain that perfect green.
Freezing
While the roasted veggies and cooked grains freeze like a dream for up to 2 months, hold off on freezing the tahini sauce and avocado—these are best enjoyed fresh. Let the veggies and grains cool before freezing, then portion them into containers or freezer-friendly bags for easy grab-and-go meals.
Reheating
To reheat, pop roasted veggies and grains in the microwave for a minute or so, or warm them on the stovetop with a splash of water to keep everything tender. The tahini sauce can be brought back to life with a stir and a tiny bit of water if it seams thickened, and slice up fresh avocado just before serving.
FAQs
Can I swap out the vegetables?
Absolutely! Roasted Vegetable Bowls with Green Tahini are endlessly adaptable. Try carrots, cauliflower, Brussels sprouts, or whatever is in season or hanging around your fridge. Just keep the pieces fairly uniform in size for even roasting.
Is the green tahini sauce spicy?
Not at all. It’s herby and tangy, with a mellow garlic flavor. If you want some heat, blend in a little jalapeño or a sprinkle of chili flakes to the sauce.
Can I add extra protein?
Definitely. Chickpeas are vegan protein superstars, but you can top your bowl with a poached egg, grilled chicken, tofu, or even crispy tempeh. The flavors of Roasted Vegetable Bowls with Green Tahini play well with all kinds of protein!
What else can I do with the green tahini sauce?
This magical sauce is delicious on salads, as a dip for crudités, drizzled over roasted potatoes, or even as a sandwich spread. Once you try it on the Roasted Vegetable Bowls with Green Tahini, you might be tempted to put it on everything!
How can I make these bowls nut-free?
Easy fix—just use pumpkin seeds instead of almonds for the crunchy topping. All other components of the Roasted Vegetable Bowls with Green Tahini are naturally nut-free and allergy-friendly.
Final Thoughts
I can’t wait for you to try these Roasted Vegetable Bowls with Green Tahini—they’re endlessly customizable, deeply nourishing, and bursting with flavor. This is the kind of meal that makes you feel great from the inside out. Grab your ingredients and treat yourself to a colorful bowlful of goodness!
Print
Roasted Vegetable Bowls with Green Tahini Recipe
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan, Gluten-Free
Description
Delicious and nutritious, these Roasted Vegetable Bowls with Green Tahini are a perfect plant-based meal option. Packed with flavor and wholesome ingredients, this recipe is easy to make and satisfying to eat.
Ingredients
For the Roasted Vegetables:
- 1 small sweet potato, peeled and cubed
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
For the Green Tahini Sauce:
- 1/3 cup tahini
- 1/2 cup fresh parsley or cilantro, packed
- 1 clove garlic
- 2 tablespoons lemon juice
- 1/4 cup water (more as needed to thin)
- Salt, to taste
For the Bowls:
- 2 cups cooked quinoa or rice
- 1/2 cup canned chickpeas, drained and rinsed
- 1 avocado, sliced
- 2 tablespoons pumpkin seeds or toasted almonds (optional)
- Extra herbs or microgreens, for garnish
Instructions
- Roast the Vegetables: Preheat oven to 425°F (220°C). Toss the sweet potato, zucchini, bell pepper, and red onion with olive oil, salt, pepper, and paprika if using. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until golden and tender.
- Make the Green Tahini Sauce: In a blender or food processor, combine tahini, parsley or cilantro, garlic, lemon juice, and water. Blend until smooth and creamy, adding more water if needed. Season with salt to taste.
- Assemble the Bowls: Divide cooked quinoa or rice among bowls. Top with roasted vegetables, chickpeas, and avocado slices. Drizzle generously with green tahini sauce. Garnish with pumpkin seeds and fresh herbs or microgreens.
Notes
- You can roast any mix of vegetables you like—try carrots, cauliflower, or Brussels sprouts.
- The green tahini sauce can be made ahead and kept in the fridge for up to 5 days.
- For extra protein, add a poached egg, grilled chicken, or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
