Roasted Veggie Breakfast Bowl with Tahini Dressing

This Roasted Veggie Breakfast Bowl with Tahini Dressing is so easy to make and is packed full of fresh cauliflower and broccoli. Top it off with this amazing homemade Tahini Avocado Dressing for a fresh and flavorful side dish.

I am a veggie lover, especially anything with cauliflower and broccoli in it! What makes this dish so amazing is the Tahini Dressing. Tahini can be made at home or you can buy it at the store. I typically buy it. Tahini is a sesame seed paste. There are any ways you can use Tahini. You can use it as a dip for veggies and meat, a dressing for a salad and you can make a homemade hummus with it.

What you need:

For the bowl:
•carrots
•sweet potato
•broccoli
•cauliflower
•extra virgin olive oil
•eggs
•avocado

For the dressing:
•olive oil
• tahini
• parsley & coriander
• garlic
• lemon
• water

What you need to do:

• Preheat the oven to 425F.
• Hard Boil eggs to your liking.
• Mix veggies to a bowl and drizzle with olive oil, season with salt and pepper.
• Arranged the chopped vegetables on a baking sheet. Roast for 25-30 minutes.
• Prepare the dressing: Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.
• To serve, divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.

ROASTED VEGGIE BREAKFAST BOWL WITH TAHINI DRESSING

Laura Silsbee

Easy homemade ROASTED VEGGIE BREAKFAST BOWL WITH TAHINI DRESSING made with simple, whole food ingredients and packed with a healthy amount of protein, carbs and fat macros. This makes such a great side or filling enough for a lunch or dinner. Gluten-free and dairy-free.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

0 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 399 kcal

Ingredients

  

• 2 carrots peeled, chopped
• 1 sweet potato peeled, chopped
• 1 broccoli cut into florets
• 1 cauliflower cut into florets
• 1 tbsp. extra virgin olive oil
• 4 hard-boiled eggs
• 1 avocado

For the Dressing:

• 2 tbsp. extra virgin olive oil
• ¼ cup tahini
• ½ cup parsley chopped
• ½ cup cilantro chopped
• 1 garlic clove minced
• ½ lemon juiced
• ½ tsp. water
• salt and pepper to taste

Instructions

 

• Preheat the oven to 425F.
• Hard Boil eggs to your liking.
• Mix veggies to a bowl and drizzle with olive oil, season with salt and pepper.
• Arranged the chopped vegetables on a baking sheet. Roast for 25-30 minutes.
• Prepare the dressing: Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.
• To serve, divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.

Notes

Nutrition per serving:

• 399 kcal         
• 23g Fats
• 33g Carbs        
• 19g Protein

Keyword brocolli, carrots, caulifower, roasted vegetables, sweet potatoes, tahini dressing, veggie bowl