Maple-Tahini Sweet Potato, Carrot & Brussels Bowl
Maple-Tahini Sweet Potato, Carrot & Brussels Bowl
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 3 carrots, medium, peeled and sliced into 1/2-inch rounds
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Maple-Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed to thin
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving (Optional)
- 2 cups cooked quinoa
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes, sliced carrots, and halved Brussels sprouts. Drizzle with olive oil, sprinkle with salt and black pepper, and toss until all vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and browning.
⏱️ 2 min
- 4
Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized. Halfway through cooking (around 15 minutes), gently toss the vegetables to ensure even roasting.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the maple-tahini dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, minced garlic, and salt until smooth. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 8 min
- 6
Once the vegetables are roasted, remove them from the oven. Divide the roasted vegetables among 4 serving bowls. If using, add 1/2 cup of cooked quinoa to each bowl.
⏱️ 3 min
- 7
Drizzle each bowl generously with the maple-tahini dressing. Garnish with toasted pumpkin seeds and fresh chopped parsley, if desired.
⏱️ 2 min
- 8
Serve immediately and enjoy your healthy and flavorful Maple-Tahini Sweet Potato, Carrot & Brussels Bowl!
Kitchen Tools
Nutrition Facts (per serving)
Maple-Tahini Sweet Potato, Carrot & Brussels Bowl
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 3 carrots, medium, peeled and sliced into 1/2-inch rounds
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Maple-Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed to thin
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving (Optional)
- 2 cups cooked quinoa
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes, sliced carrots, and halved Brussels sprouts. Drizzle with olive oil, sprinkle with salt and black pepper, and toss until all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and browning.
⏱️ 2 min - 4
Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized. Halfway through cooking (around 15 minutes), gently toss the vegetables to ensure even roasting.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the maple-tahini dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, minced garlic, and salt until smooth. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 8 min - 6
Once the vegetables are roasted, remove them from the oven. Divide the roasted vegetables among 4 serving bowls. If using, add 1/2 cup of cooked quinoa to each bowl.
⏱️ 3 min - 7
Drizzle each bowl generously with the maple-tahini dressing. Garnish with toasted pumpkin seeds and fresh chopped parsley, if desired.
⏱️ 2 min - 8
Serve immediately and enjoy your healthy and flavorful Maple-Tahini Sweet Potato, Carrot & Brussels Bowl!