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Big Bowl of Basics

Roasted and Fresh Vegetables with a big drizzle of tahini is always a good idea. Savory, nourishing and delicious. The quantities below will give you extra for the week.
Course: Sides, Dinner, Veggie
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family

Ingredients

Roasted Vegetables. (will give you some for a today and extra for another day)

  • 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
  • Olives
  • Kosher Salt
  • Pepper
  • 1-2 teaspoon turmeric for cauliflower

1/2 Avocado

    Cucumber, diced

      Cherry tomatoes

        Handful of fresh baby arugula

          Tahini for drizzling (Optional)

            !Tahini Dressing (Optional)

            • 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
            • 3/4 cup of water divided

            Instructions

            Roasted Veggies

            • 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.

            Tahini Dressing

            • Place all ingredients except the water in a food processor or small blender. Add 1/4 cup water and process until smooth, about 1 minute. Scrape down the sides as needed and add more water, 1/4 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 3/4 cup water to get the consistency I prefer.
            • Taste and adjust to taste, adding more lemon juice or salt as desired.
            Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!