This roasted veggie bowl is packed with delicious root vegetables, quinoa, and avocado, all drizzled with a creamy tahini dressing. It's plant-based and perfect for a nourishing meal straight from the farmer's market.
1: Preheat the oven to 425°F.
2: Wash, peel, and chop all veggies.
3: Add potatoes, radishes, and carrots to a large bowl and drizzle with oil and seasoning. Toss until well incorporated.
4: Spread on a large baking sheet with parchment paper and bake for 20 minutes.
5: Flip the veggies and return to the oven for another 20 minutes.
6: Add zucchini and bell peppers to the same bowl, add another splash of oil, toss well, and spread on a second baking sheet. Place into the oven for 20 minutes.
7: Remove and add cabbage, bake for another 3 minutes.
8: Whisk together dressing ingredients.
9: Assemble bowls with arugula, quinoa, veggies, avocado, and drizzle with dressing.
