Boost Bowl With Lemon Tahini Sauce The Best Recipes

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Boost Bowl With Lemon Tahini Sauce

"We call this a boost bowl because it is packed with vegan/vegetarian fuel, giving your body a break from animal protein. If you've been slacking on your vegetable intake this is a great way to make up for it. Or you can always add this as a side dish or appetizer to any meal! Even the meat lovers went back for seconds. It's filling, very nutritious, and also makes a fantastic side dish."

Ingredients :

• 25 Brussels sprouts, halved
• 3/4 pound red-skinned new potatoes, halved
• 3/4 pound small purple potatoes, halved
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 head cauliflower, cut into small chunks
• 1/2 lemon, juiced
• 2 tablespoons extra-virgin olive oil, or more to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard (optional)
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1/4 cup tahini
• 1/4 cup nutritional yeast
• 3 tablespoons lemon juice
• 1 tablespoon water, or more as needed

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt, and pepper together in a separate container. Place on a sheet pan. Cover with aluminum foil.
• Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
• Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
• Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

Notes :

• Use 1 1/2 pounds of any variety of mutli-colored potatoes of your choice.
• If vegetables are not crispy enough, you can broil them for a minute or two.

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