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.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

441 calories; protein 16.7g; carbohydrates 67.1g; fat 15.7g; sodium 245.9mg. Full Nutrition
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