Boost Bowl With Lemon Tahini Sauce - cooking recipe

Ingredients
    25 Brussels sprouts, halved
    3/4 pound red-skinned new potatoes, halved
    3/4 pound small purple potatoes, halved
    2 sweet potatoes, peeled and cut into 1-inch cubes
    1/2 head cauliflower, cut into small chunks
    1/2 lemon, juiced
    2 tablespoons extra-virgin olive oil, or more to taste
    1 tablespoon balsamic vinegar
    1 tablespoon Dijon mustard (optional)
    1 clove garlic, minced
    salt and ground black pepper to taste
    1/4 cup tahini
    1/4 cup nutritional yeast
    3 tablespoons lemon juice
    1 tablespoon water, or more as needed
Preparation
    Preheat the oven to 400 degrees F (200 degrees C).
    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.
    Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
    Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
    Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

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