Boost Bowl With Lemon Tahini Sauce
INGREDIENTS
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25 Brussels sprouts, halved
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¾ pound red-skinned new potatoes, halved
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¾ pound small purple potatoes, halved
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2 sweet potatoes, peeled and cut into 1-inch cubes
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½ head cauliflower, cut into small chunks
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½ lemon, juiced
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2 tablespoons extra-virgin olive oil, or more to taste
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1 tablespoon balsamic vinegar
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1 tablespoon Dijon mustard (Optional)
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1 clove garlic, minced
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salt and ground black pepper to taste
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¼ cup tahini
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¼ cup nutritional yeast
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3 tablespoons lemon juice
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1 tablespoon water, or more as needed
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DIRECTIONS
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
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Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
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Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.
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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