Skip to main content New this month
Get the Allrecipes magazine

Boost Bowl With Lemon Tahini Sauce

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"We call this a boost bowl because it is packed with vegan/vegetarian fuel, giving your body a break from animal protein. If you've been slacking on your vegetable intake this is a great way to make up for it. Or you can always add this as a side dish or appetizer to any meal! Even the meat lovers went back for seconds. It's filling, very nutritious, and also makes a fantastic side dish."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 441 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
  4. Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
  5. Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

Footnotes

  • Cook's Notes:
  • 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; 15.7 g fat; 67.1 g carbohydrates; 16.7 g protein; 0 mg cholesterol; 246 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0