Roasted vegetable bowls with green tahini

INGREDIENTS
Roasted Vegetables

• 8 large carrots, peeled and chopped
• 3 golden potatoes, chopped
• 1 head of broccoli, cut into florets
• 1 head of cauliflower, cut into florets
• olive oil and salt

Green Tahini

• 1/2 cup olive oil (mild tasting)
• 1/2 cup water
• 1/4 cup tahini
• a big bunch of cilantro and/or parsley
• 1 clove garlic
• squeeze of half a lemon (about 2 tablespoons)
• 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)

Optional Extras:

• hard boiled eggs
• avocados
• chicken, tofu, any other protein

INSTRUCTIONS

1. Prep: Preheat the oven to 425 degrees.
2. Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
3. Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
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