Healthy & Special Diets > Paleo Recipes > Paleo Dinners > Paleo Vegetable Main Dishes

Paleo Roasted Vegetable Bowl with Tahini Dressing

A vibrant and satisfying Paleo vegetable bowl featuring roasted seasonal vegetables tossed in a creamy tahini dressing. Perfect as a standalone dinner or a side dish.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 1 head Broccoli florets
  • 1 head Cauliflower florets
  • 1 large Sweet potato
  • 1 medium Red onion
  • 1 pound Brussels sprouts
  • 3 tablespoons Olive oil
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • 1/4 cup Tahini
  • 2 tablespoons Lemon juice
  • 2-4 tablespoons Water
  • 1 clove Garlic
  • 1 teaspoon Maple syrup
  • 2 tablespoons Fresh parsley

Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent sticking and make cleanup easier.

Roast the Vegetables

In a large bowl, toss the broccoli, cauliflower, sweet potato, red onion, and Brussels sprouts with olive oil, sea salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

Prepare the Tahini Dressing

While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and maple syrup (if using). Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.

Assemble the Bowls

Once the vegetables are roasted, remove them from the oven and let them cool slightly. Divide the roasted vegetables among four bowls. Drizzle generously with the tahini dressing and garnish with fresh parsley. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 120, Protein: 4g, Fat: 8g, Carbohydrates: 10g. Note: Values are approximate and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is naturally gluten-free, dairy-free, and suitable for Paleo diets. It's packed with vitamins, minerals, and fiber. For a lower-carb option, reduce the amount of sweet potato or replace it with other vegetables like zucchini or bell peppers. Consider adding a protein source like grilled chicken or chickpeas (if not strictly Paleo) for a more complete meal.

← Paleo Pan-Seared Salmon with Asparagus and Lemon-Garlic Ghee Paleo Salmon & Avocado Power Bowl →

FAQ

  • Can I use different vegetables?

    Yes! Feel free to substitute with your favorite seasonal vegetables like butternut squash, carrots, or bell peppers. Adjust cooking time accordingly.
  • Can I make the tahini dressing ahead of time?

    Yes, the tahini dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. You may need to add a little water to thin it out before serving.