These roasted vegetable bowls are full of hearty root veggies like sweet potatoes, carrots, parsnips, beets, and roasted garlic, and topped with creamy tahini dressing! Make them for meal prep or an easy one-pan dinner!
Roast Vegetables: Preheat oven to 425°F. Toss beets, parsnips, carrots, turnips, onion, and sweet potato with olive oil, salt, and pepper on a large baking sheet. Spread them in an even layer across the pan.
Cut the top off of the garlic bulb and place it in a piece of foil. Drizzle with olive oil and wrap in the foil. Place the garlic foil packet on the vegetable pan or directly on the oven rack.
Roast vegetables for 30 minutes. Check the garlic at this point; it should be tender, and if so, remove the garlic packet from the oven and set aside. Toss the other vegetables and return back to the oven to roast for an additional 10-15 minutes.
Once the veggies are fork-tender and slightly caramelized, add the chopped kale to the pan. Remove the garlic from the foil packet and squeeze the cloves onto the baking sheet as well. Toss everything together, and return to the warm oven for 1-2 minutes so the kale wilts.
Tahini Dressing: Meanwhile, whisk together all dressing ingredients except for the water. Once they're combined, whisk in the cold water somewhat slowly until desired creaminess level is reached. If the dressing seems to separate, continue whisking in additional cold water until it comes together. Adjust as needed to taste.
Assemble: Assemble the bowls with roasted vegetables (on top of rice or quinoa if desired) and top with tahini dressing. Garnish with chopped walnuts, soft-boiled egg, and fresh herbs as desired.
Make sure all vegetables are similar in size when you cut them.