Roasted Vegetable Bowl with Spicy Tahini Dressing
"Sunday dinner!"
-- @veggininthecity

serves 1


1 cup broccoli florets

1/2 cup butternut squash zigzags, or 1 inch pieces

3 carrots, cut into fries

1/2 cup  cooked chickpeas

handful tomatoes

1 tbsp pitted kalamata olives

handful of spinach and alfalfa sprouts

Spicy tahini dressing

juice of 1/2 lemon

1 tbsp tahini

1 tbsp water

1-2 drops sriracha


Preheat the oven to 400˚F. Add the broccoli, carrots and squash to a rimmed baking tray and drizzle with olive oil and salt and pepper. Roast for about 20 minutes, or until tender. 

Add spinach and sprouts to a bowl and top with roasted veggies, chickpeas, tomatoes and olives. 

To make the dresing, whisk all ingredients together until smooth. Drizzle over bowl. Enjoy!

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