Boost Bowl With Lemon Tahini Sauce recipe
All Recipes Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Ingredients
- 25 Brussels sprouts, halved ¾ pound red-skinned new potatoes, halved ¾ pound small purple potatoes, halved 2 sweet potatoes, peeled and cut into 1-inch cubes ½ head cauliflower, cut into small chunks ½ lemon, juiced 2 tablespoons extra-virgin olive oil, or more to taste 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1 clove garlic, minced salt and ground black pepper to taste ¼ cup tahini ¼ cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon water, or more as needed
Nutrition Info
- 440.8 caloriescarbohydrate: 67.1 gcholesterol: : -fat: 15.7 gfiber: 15.4 gprotein: 16.7 gsaturatedFat: 2.2 gservingSize: -sodium: 245.9 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Boost Bowl With Lemon Tahini Sauce
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt, and pepper together in a separate container. Place on a sheet pan. Cover with aluminum foil.
Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.