Roasted Vegetable Bowls with Green Tahini

• large carrots, peeled and sliced8
• potatoes, sliced↗3
• broccoli (head), separated into florets↗1
• cauliflower (head), separated into florets↗1
• olive oil and salt
• mild-flavored olive oil↗0.5 cup
• water↗0.5 cup
• tahini↗0.25 cup
• large bunch of cilantro and/or parsley
• garlic clove↗1
• juice of half a lemon (about 2 tbsp)
• salt (to taste, more)0.5 teaspoon
• hard-boiled eggs (or other protein)6
• avocado↗3

Step-by-step instructions

1. 1

   Preparation: Preheat the oven to 425°F.

2. 2

   Roasted vegetables: Spread the vegetables on several trays lined with parchment (I separate each type of vegetable into its own area). Toss with olive oil and salt. Roast for 25‑30 minutes.

3. 3

   Sauce: While the vegetables roast, blend the sauce in a food processor or blender.

4. 4

   Finish: That's it! Portion out and store for the week! Serve with avocado, boiled eggs, or anything else that makes your lunch wonderful.