Anti-Inflammatory Veggie Bowl with Tahini Sauce

This delicious Anti-Inflammatory Veggie Bowl with Lemon Tahini Sauce is the perfect meal prep lunch or dinner recipe. Serve the flavorful roasted vegetables with brown rice, chickpeas, and a lemon tahini drizzle. Vegan and gluten-free.

👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
mixing bowl
baking sheet
pot
whisk

📝 Preparation Steps

Preheat your oven to 375 degrees F.

Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.

chopped butternut squash (about 2 cups)1 poundonion, chopped1

Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.

cooking oil, I like avocado oil or olive oil4 tablespoonsground cinnamon1 teaspoonturmeric1 teaspoon

Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.

Place the baking sheets in the oven for ⏱️ 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.

While the vegetables are roasting, prepare your rice or quinoa. I really like using brown rice for this veggie bowl since it has great texture and flavor. You can cook the brown rice on the stovetop or in the Instant Pot.

Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.

maple syrup1 tablespoonsea salt1 teaspoonwater2 tablespoons

Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.

When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.

Nutrition Facts

calories

327 calories

fat Content

17 g

serving Size

1/8 of recipe

fiber Content

8.4 g

sugar Content

5.8 g

sodium Content

505 mg

protein Content

10.3 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

38.9 g

saturated Fat Content

2.5 g

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