Roasted Vegetable Bowls with Green Tahini

Ingredients

• 8 large carrots, peeled and chopped
• 3 golden potatoes, chopped
• 1 head of broccoli, cut into florets
• 1 head of cauliflower, cut into florets
• olive oil and salt
• 1/2 cup olive oil (mild tasting)
• 1/2 cup water
• 1/4 cup tahini
• a big bunch of cilantro and/or parsley
• 1 clove garlic
• squeeze of half a lemon (about 2 tablespoons)
• 1/2 teaspoon salt (more to taste)
• 6 hard boiled eggs (or other protein)
• 3 avocados

Steps

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.

3. 3

   While the veggies are roasting, blitz up your sauce in the food processor or blender.

4. 4

   Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.