- 25 Brussels sprouts, halved
- 3/4 pound red-skinned new potatoes, halved
- 3/4 pound small purple potatoes, halved
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 head cauliflower, cut into small chunks
- 1/2 lemon, juiced
- 2 tablespoons extra-virgin olive oil, or more to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard (optional)
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 1/4 cup tahini
- 1/4 cup nutritional yeast
- 3 tablespoons lemon juice
- 1 tablespoon water, or more as needed
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
06/11/2019
recipepes.com
boost bowl with lemon tahini sauce, recipe
PT15M
PT1H
5
455 calories
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