Big Bowl of Basics
Savory, Nourishing and Delicious!
Having a stocked fridge is even more important during a Staycation than regular week, as it seems someone is always in the kitchen searching for food… so for dinner I roasted a whole bunch of favorite vegetables and made made breaded chicken cutlet to get us through a day or two.
We made carrot fries, roasted broccoli, roasted turmeric cauliflower, roasted chickpeas, roasted potatoes. The boys ate chicken, potatoes and assorted veggies while this was my plate… all the roasted veggies, some fresh cucumbers, tomatoes and arugula, 1/2 an avocado, olives + a post-photo big drizzle of tahini.
Scroll down for recipe.
Big Bowl of Basics
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggie, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
- 1 package pre-cut cauliflower or 1 head of cauliflower, cut into 1-2 in pieces
- 1 package Broccoli florets or 1 head of broccoli, cut into 1-2 inch florets
- 1 small bag Carrots or 7-8 carrots, peeled and cut into strips (or 1 container pre-cut carrots)
- 1 can chickpeas, rinsed and drained
- 1 1.5 lb bag baby potatoes, halved (not in photo, optional)
- Avocado or olive oil
- Kosher Salt
- 1-2 teaspoon turmeric (for cauliflower)
- 1 cup tahini
- 1 garlic clove
- 2 tbsp + 1 teaspoon fresh lemon juice (can add more to taste)
- ¼ tsp – ½ tsp of sea salt (according to taste)
- ¾ cup of water, divided
- Preheat oven to 400°F and line 4 baking sheets with parchment paper or do in batches.
- Separately toss each vegetable in olive or avocado oil and lay in a single layer on a baking sheet. Sprinkle with Salt and pepper to taste. Bake each vegetable as follows:
- Roasted Carrots - 30 minutes or until getting cripsy, flipping once midway through.
- Roasted Chickpeas, 15-25 minutes. I prefer them only slightly crisp so usually remove at about 15 minutes. For crispier chickpeas, cook 20-25 minutes.
- Roasted Broccoli: 30 minutes or until getting crispy
- Roasted Potatoes: 30 -40 minutes or until crispy
- Roasted Turmeric Cauliflower: In a small bowl, toss cauliflower in a small amount of olive oil and turmeric. Place in a single layer on baking sheet. Sprinkle with salt and pepper to taste. Bake 30 minutes or until tender and crispy on edges.
- Place all ingredients except the water in a food processor or small blender. Add ¼ cup water and process until smooth, about 1 minute. Scrape down the sides as needed and add more water, ¼ cup at a time to get desired consistency. The amount of water may depend on the consistency of your tahini. I tend you end up using ¾ cup water to get the consistency I prefer.
- Taste and adjust to taste, adding more lemon juice or salt as desired.