Lunche for 6

Roasted Vegetable Bowls

Name: Roasted Vegetable Bowls
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 8 large carrots; 3 golden potatoes; 1 head broccoli; 1 head cauliflower; olive oil and salt; 1/2 cup olive oil; 1/2 cup water; 1/4 cup tahini; 1 bunch big cilantro and/or parsley; 1 clove garlic; squeeze of half a lemon; 1/2 tsp salt (optional); 6 hard boiled eggs; 3 avocados

Roasted carrots, potatoes, broccoli, and cauliflower fill bowls with eggs, avocado, and a fresh herb tahini sauce.

$2.47per serving $$

45 minstart to table

6servings

Middle Eastern Vegetarian Dairy-free Budget Lunches Back to school Cold-weather comfort Winter

Ingredients

8 large carrots
3 golden potatoes
1 head broccoli
1 head cauliflower
olive oil and salt
1/2 cup olive oil
1/2 cup water
1/4 cup tahini
1 bunch big cilantro and/or parsley
1 clove garlic
squeeze of half a lemon
1/2 tsp salt (optional)
6 hard boiled eggs
3 avocados

Steps

Heat the oven to 425 F.
Cut the carrots, potatoes, broccoli, and cauliflower into bite-size pieces.
Toss the vegetables with olive oil and salt on two large baking sheets.
Roast the vegetables for 30 minutes, turning them once, until tender and browned.
Whisk the tahini, water, olive oil, lemon juice, garlic, herbs, and salt in a bowl.
Divide the roasted vegetables among six bowls and add eggs, avocado, and green tahini.

Main ingredient on sale this week? See what to make with eggs on sale.