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Roasted Veggie Bowl with Tahini Dressing

We love roasted vegetables for dinner. I especially love roasted vegetables because it is an easy meal prep! These recipes can easily be doubled or tripled to last for lunches for the week.

The tahini dressing is based on a Bon Apeptit. tahini ranch recipe. I listen to their FoodCast and they were talking about tahini ranch. I was so intrigued and looked up the recipe to find that there were no herbs in it. In my mind, thats hardly a ranch dressing. So I made my interpretation of the dressing and added dried dill (which I found to be a must in my homemade ranch… like real ranch). The dressing stays fresh for about 5 days in the fridge.

Roasted Veggie Bowl with Tahini Dressing

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 pounds carrots washed and dried
  • 1 pound asparagus washed and dried
  • 1 bulb fennel
  • 4 cloves garlic
  • 1/4 cup extra virgin olive oil split
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon honey
  • 2 cups grain of your choice

Tahini Dressing

  • 1/4 cup tahini
  • 1/3 cup fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 1/2 teaspoons kosher salt
  • 1/4-1/2 cup water this is to loosen so amount may vary
  • 1 tablespoon maple syrup or agave nectar
  • 2 tablespoons olive oil



    • Preheat oven to 400 degrees. Cut carrots length wise and place on baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon honey. Season kosher salt. Finely slice fennel bulb and place on top of the carrots (these will steam as the carrots roast. Roast in oven for 25-30 minutes. 
    • On a second baking sheet, place asparagus and drizzle with remaining 2 tablespoons olive oil.
      Mine the garlic and toss with the asparagus. Season with salt. 
      Roast in oven for 10 minutes 

    Tahini Dressing

    • In blender, place all ingredients, expect water. Mix for a few seconds. Slowly add water, a few tablespoons at a time. Mixing in between, until desired thickness is achieved.

    Runny Eggs

    • Bring a large pot of water to a boil. Add in 6-8 eggs and boil for exactly 6 1/2 minutes. 
      Prepare an ice bath (bowl of cold water with ice in it). Once the 6 1/2 minutes are done, carefully remove eggs from pot and place in ice bath. 
      Peel and serve!


    • In bowl, layer on the grain of your choice, top with the roasted vegetables. Drizzle with tahini dressing and top with egg!

    Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate


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