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Boost Bowl With Lemon Tahini Sauce

Boost Bowl With Lemon Tahini Sauce

 

  • 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 (Optional)

    • 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

  • DIRECTIONS

    • 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.

  • TIPS

    Use 1 1/2 pounds of any variety of mutli-colored potatoes of your choice.

    If vegetables are not crispy enough, you can broil them for a minute or two.

  • NUTRITION FACTS (per serving)

    441 Calories
    16g Fat
    67g Carbs
    17g Protein

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