When in doubt, add tahini.

Roasted Veggie Bowls with Tahini Dressing

Adapted from Against All Grain

Ingredients:

• 2 cups diced sweet potatoes
• 1 head broccoli, cut into small florets
• 2 cups shiitake mushrooms
• 2 cups peeled and cubed butternut squash
• 2 tbsp avocado oil
• 1 tbsp ghee
• 1 tbsp freshly squeezed lemon juice
• 3/4 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp onion powder
• 1/8 tsp ground cinnamon
• 1/8 tsp ground coriander
• 1/8 tsp ground pepper

Tahini Dressing:

• 1/4 cup tahini
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp water
• 1 clove garlic
• 1/4 tsp sea salt
• 1/8 tsp ground cumin

Almond Butter Thai Dressing:

• 1/4 cup tahini
• 1/4 cup almond butter (or cashew butter, or a blend of both)
• 2 tbsp water
• 2 tbsp lime juice
• 1/4 cup coconut aminos
• 1/2 tsp minced garlic
• 1 tsp fresh grated ginger root

Kale Side Salad:

• 1 bunch lacinato kale, stems removed and shredded
• 1 tbsp extra-virgin olive oil
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp sea salt

Add ons:

• Roasted shrimp or salmon (do not add for vegetarians)
• Avocado
• Sauerkraut
• Seeds, such as hemp or sesame. (Everything Bagel seasoning is also amazing!)
• Fresh herbs such as parsley, cilantro or mint

Directions:

1. Preheat the oven to 425 degrees F and line one full sheet pan (18×26) or 2 half sheet pans with parchment paper.
2. Place the sweet potatoes, broccoli, mushrooms and butternut squash on the baking sheet and drizzle the avocado oil, ghee, lemon juice, spices and salt and pepper on top. Toss until evenly coated.
3. Roast for 25 minutes, tossing halfway through, until the sweet potatoes and squash are golden-brown and the broccoli is crisp.
4. If adding shrimp — toss 1 lb peeled and deveined shrimp in 1 tbsp avocado oil and season with 1/2 tsp sea salt and 1/4 tsp pepper. Push the vegetables to the side of the tray after the 25 minutes and add the shrimp in a single layer. Roast for 2-3 more minutes, until the shrimp is pink throughout. For 4 oz. salmon fillets, roast an addition 4-6 minutes.
5. While the vegetables roast, make one or both of the dressings. For the tahini dressing, add everything to a bowl and whisk until smooth. Add a bit of water to thin it out if it’s too thick. For the almond butter dressing, whisk the ingredients in a bowl until smooth. Add water until you’ve reached your desired consistency.
6. Remove the vegetables from the oven and set aside to cool.
7. Add the kale to a bowl with the olive oil, lemon juice and sea salt. Massage the leaves with your hands for a couple of minutes, until the kale has softened slightly and absorbed the liquids.
8. Once the vegetables have cooled slightly, divide them between four containers. Divide the kale salad between the containers and close them up tightly. Store in the refrigerator for up to 5 days.
9. To serve, reheat a single bowl in an oven set to 400 degrees F for 10 minutes. Add your other desired toppings such as fresh avocado, sauerkraut, sesame seeds or hemp seeds. Drizzle with 1-2 tbsp of your preferred dressing and fresh herbs.