Mediterranean Roasted Vegetable Bowl with Tahini Drizzle

Serves 4

Ingredients:

Roasted Vegetables:

• 4 large carrots, cut into 1-inch chunks
• 2 cups cherry tomatoes
• 1 large head of broccoli, cut into florets
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Sea salt and black pepper to taste

Base:

• 2 cups cooked quinoa or brown rice
• 2 cups arugula or mixed greens

Tahini-Olive Oil Dressing:

• 3 tbsp tahini
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp date paste
• 2-3 tbsp warm water
• Salt and pepper to taste

Toppings:

• 1/4 cup toasted pine nuts
• 2 tbsp pepitas
• Walnuts, chopped 
• Fresh herbs (parsley or basil)

Instructions:

1. Chop broccoli and Brussels sprouts 30-40 minutes before cooking to maximize sulforaphane production.
   
   
2. Preheat the oven to 425°F (220°C). Toss carrots, tomatoes, broccoli, and Brussels sprouts with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until caramelized and tender.
   
   
3. Whisk tahini, olive oil, lemon juice, balsamic vinegar, Dijon, garlic, and date paste. Add warm water gradually until smooth and pourable. Season to taste.
   
   
4. Layer quinoa and arugula in bowls, top with roasted vegetables, drizzle generously with tahini-olive oil dressing, and finish with pine nuts, pepitas, chopped walnuts, and fresh herbs.

Nutritional breakdown (per serving):

*Note: Nutritional values are approximate and may vary based on specific brands and portion sizes.  

All linked products have been personally selected by a member of the Goodness Lover team. If you purchase any of these items, Goodness Lover may earn a commission.