Boost Bowl With Lemon Tahini Sauce

We call this a boost bowl because it is packed with vegan/vegetarian fuel, giving your body a break from animal protein. If you've been slacking on your vegetable intake this is a great way to make up for it. Or you can always add this as a side dish or appetizer to any meal! Even the meat lovers went back for seconds. It's filling, very nutritious, and also makes a fantastic side dish.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 441 Calories

Ingredients

• 3 tablespoons lemon juice
• 1 clove garlic, minced
• ½ lemon, juiced
• salt and ground black pepper to taste
• 1 tablespoon balsamic vinegar
• ¼ cup tahini
• ¼ cup nutritional yeast
• 2 tablespoons extra-virgin olive oil, or more to taste
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon water, or more as needed
• 1 tablespoon Dijon mustard (Optional)
• 25 Brussels sprouts, halved
• ¾ pound red-skinned new potatoes, halved
• ¾ pound small purple potatoes, halved
• ½ head cauliflower, cut into small chunks

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.

Step 4

Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.

Step 5

Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.