Roasted Veggie Bowls with Tahini Dressing (Meal-Prep and Sheet Pan recipe!) (2024)

Ingredients:

• 2 cups blanched baby potatoes, halved (diced sweet potatoes work great too)
• 1 head broccoli, cut into small florets
• 2 cups shiitake mushrooms
• 2 cups peeled and cubed butternut squash
• 2 tablespoons avocado oil
• 1 tablespoonghee
• 1 tablespoon freshly squeezed lemon juice
• 3/4 teaspoonsea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoonground cumin
• 1/4 teaspoon onion powder
• 1/8 teaspoonground cinnamon
• 1/8 teaspoonground coriander
• 1/8 teaspoonground pepper

Tahini Dressing

• 1/4 cup tahini
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 clove garlic
• 1/4 teaspoon sea salt
• 1/8 teaspoon groundcumin

Almond Butter Thai Dressing

• 1/4 cuptahini
• 1/4 cupalmond butter(orcashew butter, or a blend of both)
• 2 tablespoons water
• 2 tablespoonslime juice
• 1/4 cupcoconut aminos
• 3 tablespoonscoconut crystals
• 1/2 teaspoon minced garlic
• 1 teaspoon fresh gratedginger root

Kale Side Salad

• 1 bunch lacinato kale, stems removed and shredded
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon sea salt

Add ons

• Roasted shrimp or salmon (do not add for vegetarians)
• Avocado
• Sauerkraut
• Seeds, such as hemp or sesame. Everything Bagel seasoning is also amazing!
• Fresh herbs such as parsley, cilantro, or mint

Instructions:

1. Preheat the oven to 425ºF and line one full sheet pan (18×26) or 2 half sheet pans with parchment paper.
2. Place the potatoes, broccoli, mushrooms, and butternut squash on the baking sheet and drizzle the avocado oil, ghee, lemon juice, spices, and salt and pepper on top. Toss until evenly coated.
3. Roast for 25 minutes, tossing halfway through, until the potatoes and butternut are golden-brown and the broccoli is crisp.
4. If adding shrimp – toss 1 pound peeled and deveined shrimp in 1 tablespoon avocado oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Push the vegetables to the side of the tray after the 25 minutes and add the shrimp in a single layer. Roast for 2-3 minute mores, until the shrimp is pink throughout. For 4 ounce salmon fillets, roast an addition 4-6 minutes.
5. While the vegetables roast, make one or both of the dressings. For the Tahini Dressing, add everything to a bowl and whisk until smooth. Add a bit of water to thin it out if it’s too thick. For the Almond Butter Dressing, whisk the ingredients in a bowl until smooth. Add water until you’ve reached your desired consistency.
6. Remove the vegetables from the oven and set aside to cool.
7. Add the kale to a bowl with the olive oil, lemon juice, and sea salt. Massage the leaves with your hands for a couple of minutes, until the kale has softened slightly and absorbed the liquids.
8. Once the vegetables have cooled slightly, divide them between four containers. Divide the kale salad between the containers and close them up tightly. Store in the refrigerator for up to 5 days.
9. To serve – reheat a single bowl in an oven set to 400F for 10 minutes. Add your other desired toppings such as fresh avocado, sauerkraut, sesame seeds, or hemp seeds. Drizzle with 1 to 2 tablespoons of your preferred dressing and fresh herbs.

Keywords: vegetarian, meal prep, veggie bowl, sheet pan meal, easy sheet pan meal, lunch, against all grain, danielle walker