Name: Roasted Rainbow Veggie Bowl with Lemon-Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 large carrots, peeled and diced; 1 small head cauliflower, cut into florets; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup canned chickpeas, drained and rinsed; 1/4 cup tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2-3 tbsp water (to thin the sauce)

Roasted Rainbow Veggie Bowl with Lemon-Tahini Drizzle

miradugm

This vibrant Roasted Rainbow Veggie Bowl is a stealthy way to pack in a bounty of vegetables—without a single green in sight! The combination of sweet potatoes, carrots, cauliflower, and colorful bell peppers delivers a naturally sweet, savory, and satisfying dish that’s family-friendly and visually appealing. Roasting brings out the veggies’ caramelized edges and deep flavor, while a creamy lemon-tahini drizzle ties everything together. The chickpeas add protein and heartiness, making this a complete vegan meal that even the pickiest eaters will love. No greens, but loads of nutrition and flavor!

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
In a large bowl, toss sweet potatoes, carrots, cauliflower, red bell pepper, yellow bell pepper, and cherry tomatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheets. Roast for 25-30 minutes, stirring halfway, until veggies are tender and caramelized at the edges.
Meanwhile, in a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tablespoons water. Add more water as needed to reach a creamy, pourable consistency. Season with a pinch of salt.
During the last 10 minutes of roasting, scatter the chickpeas over the vegetables to warm them through.
To serve, divide the roasted vegetables and chickpeas among bowls. Drizzle generously with lemon-tahini sauce and enjoy!