Roasted Veggie Bowl with Tahini | Happy and Full

Happy and Full

Name: Roasted Veggie Bowl with Tahini
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Organic Avocado; Signature Farms Lemon Juice; Gray Zucchini; Chinese Cabbage; O Organics Maple Syrup, Organic, 100% Pure; McCormick® Smoked Paprika & Onion Seasoning; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Han D Pac Cayenne Chili; Morton Iodized Salt, 26 Ounce; SEEDS OF CHANGE Organic Quinoa & Brown Rice with Garlic Pouch; El Guapo Garlic Powder; Extra Large Organic Rpc Fg Green Bell Pepper; French's® Stone Ground Dijon Mustard; Morton & Bassett Spices Cumin, Organic, Ground; Mighty Sesame Co. Organic Squeezable Tahini Paste; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Talking Rain AQA Water, 9.5 pH

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Roasted Veggie Bowl with Tahini

Serves 420 mins prep60 mins cook

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.

0 servings

What you need

avocado

tbsp lemon juice

zucchini

cup purple cabbage

O Organics Maple Syrup, Organic, 100% Pure

tsp maple syrup

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

tsp cayenne

salt

SEEDS OF CHANGE Organic Quinoa & Brown Rice with Garlic Pouch

cup cooked quinoa

tsp garlic powder

bell pepper

tsp dijon mustard

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

Mighty Sesame Co. Organic Squeezable Tahini Paste

tbsp tahini

pepper

tbsp water

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Instructions

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.

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