Serves 4 servings
Ingredients
- 4 carrots, cut into slivers or coins
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 2 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 3Tbls. avocado oil
- 2 Tbls. date syrup
- 1 Tbls. chopped rosemary
Dressing
- 1/2 cup tahini
- juice from 1 lemon
- 2 Tbls. date syrup
- 1/4 tsp. garlic powder
- optional: cayenne or smoked paprika
- Base: 1.5 cups cooked quinoa OR 2 cups cabbage marinated in lemon juice
- Topping Ideas: pepitas, thinly sliced apples, fresh basil or cilantro, feta cheese, pomegranate arils
- Add a Protein: cooked chicken, roasted tempeh, shredded pork shoulder, canellini beans
Directions
- Preheat. Preheat oven to 400F.
- Bake. Toss cut veggies with oil, syrup & rosemary. Roast for 30-40 minutes.
- Dressing. Whisk together all dressing ingredients.
- Assemble & Serve. Divide desired base amongst 4 shallow bowls. Add roasted veggies & desired protein. Drizzle with tahini dressing & serve with desired toppings.
Notes
- Choose your base depending on dietary needs or just flavor. Feel free to choose something else like greens, wild rice or even pureed cauliflower or mashed potatoes!
- Dressing will thicken as it sits – simply add some olive oil or room temp water to thin before serving.
Nutrition Facts (per serving):
Calories: ~650kcal, Protein: 3g, Carbohydrates: 35g, Dietary Fiber: 22g, Sugars: 4g, Fat: 12g, Saturated Fat: 5g
