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two bowls of roasted root vegetables with soft boiled egg in white bowl next to blue linen
5 (2 ratings)

Get the Recipe Roasted Root Vegetable Bowls with Tahini Dressing

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings
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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!

Ingredients

Root Vegetables - approximately 4 pounds total

  • 2 beets, peeled and diced
  • 1-2 large parsnips, peeled and cut on the bias
  • 2 medium carrots, peeled and cut on the bias
  • 1-2 large turnips, peeled and diced
  • 1 small yellow onion, chunked
  • 1 large sweet potato, 1/2 inch cubed
  • 1 garlic bulb
  • 1/4 cup olive oil
  • 1-2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups chopped kale

Tahini Dressing:

  • 1/3 cup tahini
  • 3 1/2 Tablespoon olive oil
  • 1 1/2 Tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 - 3/4 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 2 Tablespoon fresh parsley, chopped
  • 2-3 tsp honey
  • 5-6 Tablespoon cold water

Toppings:

  • Soft boiled or poached eggs
  • Walnuts
  • Avocado
  • Parsley
  • Chives

Equipment

Instructions
 

  • root vegetables on baking sheet uncooked
    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.
  • raw garlic bulb with top cut off on foil and a drizzle of oil being poured
    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.
  • root vegetables on baking sheet roasted with kale
    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.
  • side view of roasted root vegetables with egg in bowl
    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.

Notes

  • Make sure all vegetables are similar in size when you cut them. 
  • Not into tahini? Try out an easy avocado sauce!
  • Want to make it vegan? Sub maple syrup for honey in the dressing and omit the egg on top. 
Serving: 11/2 cups, Calories: 262kcal, Carbohydrates: 28.4g, Protein: 5.5g, Fat: 15.9g, Fiber: 5.7g, Sugar: 10.2g
Course: Dinner
Author: Becca Mills
Cuisine: American
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