Simmered Vegetable Bowls! Firm delicate simmered veggies, rich avocado, all together in a bowl with a shower of green tahini sauce.
It's only difficult to turn out badly with simmered vegetables – and I mean the sort where they're salted, oiled, and seared to such flavorful flawlessness that you actually entirely appreciate eating them straight off the dish. Yet, we don't stop there. I like to thud a couple of hunks of avocado on the plate, possibly cut open a delicate bubbled egg, and cascade the entire thing in green tahini sauce.
Will you include eggs? Tofu? Chicken? Or then again appreciate it plain with a crush of lemon and your green tahini sprinkle? Young lady THE SKY IS THE LIMIT! I LOVE U MEAL PREP!
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INGREDIENTS
Roasted Vegetables
- 8 large carrots, peeled and chopped
- 3 golden potatoes, chopped
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- olive oil and salt
Green Tahini
- 1/2 cup olive oil (mild tasting)
- 1/2 cup water
- 1/4 cup tahini
- a big bunch of cilantro and/or parsley
- 1 clove garlic
- squeeze of half a lemon (about 2 tablespoons)
- 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon)
Optional Extras:
- hard boiled eggs
- avocados
- chicken, tofu, any other protein
INSTRUCTIONS
- Prep: Preheat the oven to 425 degrees.
- Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
- Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
- Finish: Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or… anything else that would make your lunch life amazing.
For more detail : bit.ly/2TBYnJr
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