Healthy Dinner Roasted Veggie Tahini Bowl

Name: Healthy Dinner Roasted Veggie Tahini Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 cups of broccoli florets; 1 red bell pepper, diced; 1 medium sweet potato, cubed; 1 cup of Brussels sprouts, halved; 2 tablespoons of olive oil; Salt and pepper to taste; 3 tablespoons of tahini; 2 tablespoons of lemon juice; 1 tablespoon of maple syrup; 1 clove of garlic, minced; Water to thin as needed

I absolutely love how vibrant and satisfying this Healthy Dinner Roasted Veggie Tahini Bowl is! Whipping it together feels like an art piece, where fresh, colorful veggies dance with creamy tahini. Every bite bursts with flavor, and the best part is that it's incredibly easy to customize based on what I have on hand. This dish not only nourishes the body but also uplifts the spirit, making it perfect for a wholesome meal any day of the week.

Created by

Honoria Blake

Last updated on 2026-01-14T02:37:35.246Z

This Healthy Dinner Roasted Veggie Tahini Bowl quickly became a favorite in my household. The method of roasting the vegetables until they caramelize brings out their natural sweetness, creating a perfect balance with the savory tahini sauce. I've found that a mix of seasonal vegetables keeps it exciting—this week, I used sweet potatoes and Brussels sprouts.

A tip I love is to marinate the veggies in olive oil, salt, and a hint of paprika before roasting. It enhances both the flavor and color, resulting in a dish that's as gorgeous as it is delicious. Trust me, you won't want to miss out on this fantastic meal!

        Why You'll Love This Recipe
        A colorful medley of roasted vegetables packed with nutrition
Creamy tahini dressing that adds a luxurious texture and flavor
Easily customizable to suit your taste or what's in your pantry

      

The Power of Roasting

Roasting vegetables is a transformative process that caramelizes their natural sugars, resulting in a sweet, rich flavor that can elevate any dish. For this Healthy Dinner Roasted Veggie Tahini Bowl, you'll want to keep an eye on your oven temperature. Set it to 400°F (200°C), which is ideal for getting those golden edges on your veggies. If you don't have Brussels sprouts, feel free to substitute with cauliflower or zucchini, just remember that different vegetables may require slight adjustments in roasting time.

When tossing your vegetables in olive oil, be generous but mindful. A light coating is essential for even roasting and achieving that desirable crispy texture. If you find your veggies are browning too quickly, simply rotate the baking sheet halfway through cooking to ensure even exposure to heat. This technique can help prevent one side from becoming overly charred while the other remains undercooked.

Mastering Tahini Dressing

The tahini dressing is a standout component of this bowl, adding a creamy texture that complements the earthy roasted veggies. When preparing the dressing, gradually add water to achieve the desired consistency; I usually aim for a pourable texture that still clings to the veggies nicely. If you've never worked with tahini before, be aware that its thickness can vary widely between brands, so adjusting the water content is key to getting it just right.

If you're in the mood for customization, consider adding a touch of fresh herbs like parsley or cilantro to your tahini dressing. Herbs not only enhance the flavor profile, but they also add an extra layer of nutrition. For a kick, a pinch of cayenne or a dash of sriracha can also be incorporated, turning this dressing into a spicy delight that pairs beautifully with the sweetness of your roasted vegetables.

Serving and Storing

This roasted veggie tahini bowl is perfectly suitable for meal prep. If you plan to make it ahead of time, store the roasted vegetables and tahini dressing separately to maintain freshness. The veggies will stay good in the refrigerator for about 3-4 days, while the dressing can last for up to a week. I recommend reheating the vegetables in the oven to retain their crispness, rather than using a microwave, which can make them soggy.

For an added crunch, consider topping your bowl with nuts or seeds such as pumpkin seeds or slivered almonds just before serving. This not only enhances the texture but also boosts the protein and healthy fat content. If you're looking for variations, try incorporating grains like quinoa or brown rice as a base for the bowl; they work wonderfully with the tahini dressing and provide a heartier meal.

Ingredients for the Roasted Veggies

Vegetables

2 cups of broccoli florets
1 red bell pepper, diced
1 medium sweet potato, cubed
1 cup of Brussels sprouts, halved
2 tablespoons of olive oil
Salt and pepper to taste

Tahini Dressing

3 tablespoons of tahini
2 tablespoons of lemon juice
1 tablespoon of maple syrup
1 clove of garlic, minced
Water to thin as needed

Optional Toppings

Instructions

Prep the Veggies

Preheat your oven to 400°F (200°C). Wash and chop all the vegetables as specified.

Roast the Veggies

In a large bowl, toss the vegetables with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender.

Make the Tahini Dressing

While the veggies are roasting, whisk together tahini, lemon juice, maple syrup, and minced garlic in a bowl. Add water gradually to thin until you reach your desired consistency.

Assemble the Bowl

Once the veggies are done, remove them from the oven and let them cool slightly. In a bowl, layer the roasted veggies and drizzle the tahini dressing over the top. Serve warm.

Serving Suggestions

Pro Tips

Feel free to swap in your favorite seasonal vegetables or add protein like chickpeas or grilled chicken to make it a complete meal.

Vegetable Variations

While this recipe calls for broccoli, red bell pepper, sweet potato, and Brussels sprouts, the essence of this bowl lies in its flexibility. Seasonal vegetables such as carrots, beets, or squash can easily replace any of the original ingredients. If you use denser veggies like beets or carrots, just remember to cut them into smaller pieces to ensure they cook through in the same amount of time.

If you're aiming for a more substantial meal, consider adding protein-rich ingredients like chickpeas or roasted chicken. Chickpeas can be tossed in with the veggies during the roasting process, lending a nutty flavor and a satisfying bite to your bowl.

Troubleshooting Roasting

One common problem with roasted vegetables is uneven cooking. To avoid this, ensure that your veggies are cut to similar sizes and spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, so leave some space between the pieces. If you notice them browning too quickly, you may want to check your oven temperature, as some ovens can run hotter than indicated.

If you ever find your roasted vegetables lacking flavor, don't hesitate to bump up the seasoning. A sprinkle of garlic powder, onion powder, or even a splash of balsamic vinegar before roasting can add an extra depth of flavor that transforms your dish from good to fantastic.

Questions About Recipes

→ Can I use other types of vegetables?

Absolutely! This recipe is very flexible—use whatever veggies you have on hand.

→ How do I store leftover tahini bowls?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the roasted veggies before serving.

→ Is tahini gluten-free?

Yes, tahini is made from sesame seeds and is naturally gluten-free.

→ Can I make this bowl vegan?

Yes! The ingredients are all vegan-friendly, making this bowl a great option for plant-based diets.