A lemon-tahini sauce is the finishing touch to these vegan veggie bowls packed with enough roasted veggies to satisfy any meat lover.
The Pretty Feed
1 person made this
25 Brussels sprouts, halved
350g red-skinned new potatoes, halved
350g small purple potatoes, halved
2 sweet potatoes, peeled and cut into 2cm cubes
1/2 head cauliflower, cut into small chunks
1/2 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
4 tablespoons tahini
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 tablespoon water, or more as needed
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
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 in a roasting tin and cover with foil.
Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
Mix tahini, nutritional 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.