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veggie bowl with a wooden spoon for serving

Anti-Inflammatory Veggie Bowl with Tahini Sauce

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5 from 1 review

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.

  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Units Scale
  • For the veggies:
  • 1 pound chopped butternut squash (about 2 cups)
  • 1 head of cauliflower, broken into florets
  • 1 onion, chopped
  • 5 small red radishes, chopped
  • 1/2 pound brussels sprouts, halved
  • 3 garlic cloves, minced
  • 4 tablespoons cooking oil, I like avocado oil or olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • For the sauce:
  • 1/2 cup tahini
  • 2 lemons, juiced
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 2 tablespoons water
  • For the bowls:
  • 2 cups cooked brown rice
  • 1 15–ounce can chickpeas, rinsed and drained

Instructions

  1. Preheat your oven to 375 degrees F.
  2. Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
  3. Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
  4. Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets. 
  5. Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
  6. 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.
  7. 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. 
  8. Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
  9. 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. 

Notes

  1. You can use a variety of vegetables you have on hand, including sweet potatoes, parsnips, carrots, or fennel.
  2. The spice blend is very forgiving. If you don’t have one or two of them, just leave them out. 
  3. Store any cooked roasted vegetables in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 327
  • Sugar: 5.8 g
  • Sodium: 505 mg
  • Fat: 17 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 38.9 g
  • Fiber: 8.4 g
  • Protein: 10.3 g
  • Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/veggie-bowl-tahini-anti-inflammatory/