Herbed Tahini & Lemon Veggie Bowl
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Ingredients
- 1 cup Tal's Mediterranean Tahini-Fresh Garden Herbs
- 1 medium eggplant, cut into cubes
- 2 large carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup cooked quinoa or couscous
Fresh parsley, chopped (for garnish)
Pomegranate seeds (optional, for garnish)
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Methods
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the Veggies: In a large bowl, toss the eggplant, carrots, bell pepper, onion, and zucchini with olive oil, smoked paprika, oregano, salt, and pepper.
- Roast the Veggies: Spread the veggies evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
- Prepare the Tahini Dressing: While the veggies are roasting, whisk together Tal's Mediterranean Tahini-Fresh Garden Herbs, lemon juice, and a pinch of salt in a small bowl. Add water a little at a time to reach your desired consistency for drizzling.
- Assemble the Bowl: Once the veggies are roasted, start by placing a scoop of quinoa or couscous in each serving bowl. Top with the roasted vegetables.
- Drizzle & Garnish: Drizzle the herbed tahini dressing generously over the roasted veggies. Garnish with fresh parsley and pomegranate seeds (if using) for a burst of color and sweetness.
- Serve: Serve immediately, or refrigerate and enjoy as a meal prep option for the New Year.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
