Print

Green Veggie Bowl with Lemon-Tahini Dressing

Green Veggie Bowl with Lemon-Tahini Dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and healthy green veggie bowl featuring a variety of fresh vegetables and a creamy lemon-tahini dressing. This recipe is perfect for a light lunch or dinner.

Ingredients

Scale
  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 2 cups Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup cooked quinoa
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Optional: sesame seeds for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
  3. While vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
  4. In a large bowl, combine roasted vegetables, chickpeas, and cooked quinoa.
  5. Drizzle the lemon-tahini dressing over the veggie bowl.
  6. Toss gently to combine.
  7. Serve immediately, garnished with sesame seeds if desired.

Notes

  • Feel free to customize this bowl with your favorite greens like spinach or kale.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For added protein, consider adding grilled chicken or tofu.

Nutrition

Find it online: https://richfeast.com/green-veggie-bowl-with-lemon-tahini-dressing/