Organic Roasted Veggie Bowl with Sesame Tahini Dressing

What does it mean to eat the rainbow? It means to eat an array of colorful vegetables—the phytonutrients that give vegetables their vibrant colors are the same ones that also support human health! This Roasted Veggie Bowl makes it easy and delicious to eat the rainbow. Roasting vegetables makes them easier to digest and enhances their flavor, while the creamy sesame tahini dressing takes eating your veggies to a whole new level of deliciousness!

3 - 4
1 medium organic sweet potato, sliced into 1/4 inch rounds
2 medium organic Yukon gold potatoes, sliced into 1/4-inch rounds
2 medium or 1 large organic carrot, ends removed, thinly sliced
1 medium organic beet, ends removed, sliced into 1/8 inch rounds
  6-8 medium organic radishes, halved or quartered
4 tablespoons Organic coconut oil, melted and divided
2 teaspoons Natural Grocers Brand Bulk Organic Curry Powder, divided
  Natural Grocers Brand Bulk Real Salt , to taste
1 medium organic red pepper, core removed, thinly sliced
1 cup organic broccoli florets
  2 1/2 cups thinly sliced organic kale with the stems removed
  sliced avocado, sesame seeds or hemp seeds, sliced protein i.e: chicken, steak, tofu, or tempeh, optional for topping
1⁄4 cup organic sesame tahini
3 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
2 tablespoons organic tamari or coconut aminos
1 small organic garlic clove, minced
  2 - 6 tablespoons water
  Natural Grocers Brand Bulk Real Salt, to taste

1. Preheat oven to 400⁰ F. Line two large baking sheets with parchment paper and prep the sweet potatoes, potatoes, carrots, beet, and radishes.

2. Spread the sweet potatoes, potatoes, carrots, beets, and radishes onto the baking sheets. Drizzle with 2-3 tablespoons melted coconut oil and season with 1 teaspoon curry powder and salt to taste. Place in the preheated oven for 15 minutes. Remove each tray, one at a time, to turn the vegetables. Place back in the oven to bake for an additional 5-10 minutes.

3. While the vegetables roast, prep the red pepper, broccoli, and kale. In a mixing bowl, toss the red pepper and broccoli with 1 tablespoon melted coconut oil and season with ½ teaspoon curry powder and salt to taste.

4. After the root vegetables have roasted for 20-25 minutes (and are beginning to soften and brown), add the red pepper and broccoli to either baking sheet. Roast for 10 more minutes.

5. In the same bowl used for the red pepper and broccoli, toss the kale with the remaining coconut oil and curry powder.

6. In the last 5 minutes of roasting (when the vegetables are almost ready to serve), add the kale to either pan and roast until tender and bright green.

7. Stir together all dressing ingredients, except for the water, in a small bowl until smooth and creamy. Add 2 tablespoons water and stir to combine; if the consistency is too thick add additional water, 1 tablespoon at a time, until desired consistency is achieved.  

8. To serve, divide vegetables among serving plates or bowls, drizzle with the tahini dressing, and add a protein or additional toppings if desired.


Wine Pairing

Recommended Beverage Style: Wine

  • Lobetia Sauvignon Blanc