Roasted Vegetable Bowls with Green Tahini Recipe - Skillful Cook
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Roasted Vegetable Bowls with Green Tahini

51 reviews / 4.9 average

If I could eat this every day for lunch for ever and ever, I'd be a happy girl.

It's just hard to go wrong with roasted vegetables - and I mean the type where they're salted, oiled, and browned to such delicious perfection that you really actually GENUINELY enjoy eating them straight off the pan. But we don't stop there. I like to plop a few hunks of avocado on the plate, maybe cut open a soft boiled egg, and waterfall the whole thing in green tahini sauce.

Veggies on a pan ready for roasting.

Okay, Full Disclosure Part One:

I don't really love tahini. I know this is a weird, non-foodie thing of me to be saying to you right now because tahini is the It girl right now. But I've tried it, I've kept an open mind, and I just don't love it. Feel free to leave a comment with your persuasions.

That being said, I love a good green sauce. As in, magic green sauce. As in, cilantro avocado dressing and cilantro vinaigrette. As in sunshine sauce, which isn't technically green but yellow is close enough, okay?!

So I put tahini in a green sauce. Er, made a green sauce with tahini?

Cilantro, parsley, garlic, olive oil, lemon, salt, tahini. It works.

And Full Disclosure Part Two:

Even though our series is 15 Minute Meal Prep, this takes more than 15 minutes. Chopping veggies just takes time. But now I'm going to suggest another very practical and non-foodie tip for you. BUY PRE-CHOPPED VEGGIES.

In the context of meal prep which results in me eating healthy for an entire week, easy and fast is my winner.

Roasted Vegetables with green Tahini in glass containers.

Will you add eggs? Tofu? Chicken? Or enjoy it plain with a squeeze of lemon and your green tahini drizzle? GIRL THE SKY IS THE LIMIT! I LOVE U MEAL PREP!

Check Out Our Video For How To Make Roasted Vegetable Bowls:

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Roasted Vegetable Bowls with Green Tahini and a side of egg and a spoon in the bowl.

Roasted Vegetable Bowls with Green Tahini

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 6+ 1x


Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.


Units Scale

Roasted Vegetables

  • 8 large carrots, peeled and chopped
  • 3 golden potatoes, chopped
  • 1 head of broccoli, cut into florets
  • 1 head of cauliflower, cut into florets
  • olive oil and salt

Green Tahini

  • 1/2 cup olive oil (mild tasting)
  • 1/2 cup water
  • 1/4 cup tahini
  • a big bunch of cilantro and/or parsley
  • 1 clove garlic
  • squeeze of half a lemon (about 2 tablespoons)
  • 1/2 teaspoon salt (more to taste)

Optional Extras:

  • 6 hard boiled eggs (or other protein)
  • 3 avocados


  1. Prep: Preheat the oven to 425 degrees.
  2. Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes.
  3. Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender.
  4. Finish: Voila! Portion and save for the week! Serve with avocado or hard boiled eggs or... anything else that would make your lunch life amazing.



Roasting Time: For similar timing and doneness, I recommend putting broccoli and cauliflower together on one baking sheet, and carrots and potatoes together on another. I like to roast the vegetables for a little longer (more like 30-40 minutes total) to really get them browned. Not necessary, just my preference. The benefit of putting the broccoli and cauliflower together, and potatoes and carrots together, is that you can pull out the broccoli and cauliflower a few minutes early if you feel like it's getting too browned, and give the carrots and potatoes a bit more time.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Lunch
  • Method: Bake
  • Cuisine: Vegetarian

Keywords: roasted vegetable bowls, green tahini, vegetable bowl recipe

One More Thing!

This recipe is part of our collection of best healthy bowls. Check it out!

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  1. Skillful Cook Logo

    Happy Friday Lindsay,

    Glad to see another healthy blog. I was just thinking to myself the other day what if I could have a healthy meal with every meal having sliced avocado and banana with it instead of rice or bread.

    I’ve been virtually crafting like Craftmatic in my mind how I can put together some quick and healthy meals because I’m not the one to be in the kitchen all day cooking and prepping to three days food in advance. Too bad I didn’t have any avocados last night to go with my chicken breasts but I did have a banana.

    So I put together some chicken breasts last night lightly seasoned in Mr. Yoshida’s teriyaki sauce, dressed in garlic powder, famous Dave’s rib rub “lightly seasoned,” Pepper, and cloaked in a pan in olive oil. I was really craving some avocado but it’s all good. I’ll need to make a quick round the supermarket momentarily to pick up some as they’re on sale now for $1.29. large Florida size avocados. To top it off, I had corn with the seasoned chicken.

    Looking forward to staying on track with healthy eating by looking at some of your food blogs in the near future. Thank you for keeping me inspired Lindsay! 🙂

  2. Skillful Cook Logo

    YUM! Can’t wait to make another one of your fabulous “green sauces.” They come in handy for just about every meal during the week. Also – where do you get those metal sauce containers? So cute!

    1. Skillful Cook Logo

      I’ve found the metal condiment containers at either Ross or Marshalls. They are also available at Amazon.

  3. Skillful Cook Logo

    A super easy way to be a tahini convert (besides this awesome sauce???!?) Use it in a grain free chocolate chip cookie recipe and sprinkle yourself some sea salt flakes on top!!!!

    1. Skillful Cook Logo

      How did you get yours to taste good? I followed the recipe exactly but mine was completely inedible. My guess is that I used extra virgin olive oil instead of mild, but even without that, it still tasted bad. I tried each of my ingredients individually the only one that tasted bad was the tahini, but I had JUST bought it. It’s brand new and says it doesn’t expire until 2 years. Did I get the wrong brand? Did I add too much?

  4. Skillful Cook Logo

    As someone that L-O-V-E-S tahini and always has some in the pantry, I feel very strongly that I need to make sure you’ve tried different brands! haha 🙂

    Just last night I had to use a new-to-me brand and I did NOT like it. Totally lacking in flavor, hard to mix, etc. I think my favorite so far has been Soom Tahini, which you can find on Amazon. Maybe you’ve already tried it and it’s a lost cause, but just in case 🙂

    Cannot wait to try this! We’ve been doing lots of roasted veggie bowls lately, and any sort of tahini topping just makes it better!

    1. Skillful Cook Logo

      Yes, I’ve also found that there is a big variation between brands and some are stronger and bitterer Han others.

      Tahini using hulled or unhulled seeds are very different as well – the unhulled seeds have a more bitter taste.

      I am a huge tahini fan and generally enjoy it the most when I make it at home in my food processor.

        1. Skillful Cook Logo

          I love this recipe. I threw some sweet potatoes in to fill us up and add a little sweetness. Delicious! One question. To use the sauce again the next day is it best to process again through the food processor? It was a bit runny and thin the next day.

    2. Skillful Cook Logo

      I have tried and tried, and have yet to get past “meh” with flavor tahini. I even bought two jars of Soom from Amazon in the fall because I couldn’t quit without trying something I thought would be no fail. I do think tons of herbs help to brighten it in a sauce though, and haven’t given baking with it a try yet. There’s still hope! 🙂

  5. Skillful Cook Logo

    I just want to say your food blog is changing the way I cook and eat and I absolutely LOVE it! Healthy, delicious, accessible – it is everything good! I’ve been checking out blogs and recipes for about 10 years on the internet to feed my family of 5 (now technically 4 as one is off to college) and I’ve never had such a love connection. Thank you SO MUCH for doing what you do. From the bottom of my heart and very happy tummy.

  6. Skillful Cook Logo

    I am with you on the tahini thing. I like tahini in things, just not on its own. It has a strange, sharp, bitter undertone that I just don’t love. However, David Leibovitz’s chocolate chip tahini cookies is, in my humble opinion, one of the most delicious cookie recipes I have ever made. And I make a lot of cookies. Try it!

  7. Skillful Cook Logo

    I like the taste of sesame, but tahini in moderation because fat adds up fast…

    I mean, it’s perfectly ok to not love it…loving the newest elitist bs food thing is so cliche I’m about to uninstall Insta and official have zero social media whatsoever…

    Does everyone really not know apple cider vinegar was the literal snake oil they sold in the 1800s???? but now I’m on a tangent…

  8. Skillful Cook Logo

    Tahini for you is like avocado for me – I just can’t get into it!
    This green sauce, however, I can get into!! Yum – can’t wait to try!

    1. Skillful Cook Logo

      Question… How do you cook the chicken? I’m really bad at eating processed foods and I’m new to cooking so this might be a silly question but I know I can’t add it with the vegetables so how do you cook it?

  9. Skillful Cook Logo

    DELICIOUS! Just got the veggies out of the oven and couldn’t wait to dig in. The sauce is delicious! I’ll be making this again for sure!

  10. Skillful Cook Logo

    I just finished making this recipe. The veggies roasted perfectly and are ready for lunches. The sauce tastes delicious but is too watery for my liking, more like a soup. I used stirred and refrigerated tahini but it seemed fairly thin (TJ’s brand). Next time, I will make the sauce with no added water and then add water to thin to my liking. Thanks for a delicious combination.

  11. Skillful Cook Logo

    Oooooo, imma add some portabella mushrooms to my veggie mix for this! In these winter months I literally can’t get enough mushroom

  12. Skillful Cook Logo

    I am roasting the veggies now and me and my 4 year old are eating the dressing with the spoon;) Thank so much for this recipe! It’s already a hit!

  13. Skillful Cook Logo

    This is really lovely! Of course roasted vegetables are wonderful, but I really like the green tahini! Let’s hear it for cilantro!

  14. Skillful Cook Logo

    This looks absolutely amazing!
    Question: how long do they stay good in fridge? Also, when you are ready to eat, do you recommend to heat them up? In microwave?

  15. Skillful Cook Logo

    Wow, wonderful looking with very delicious. roasted vegetable bowls with green tahini. So I will suggest to everyone must try. 😊

    1. Skillful Cook Logo

      This looks so good! I’ll have to add this one to my list. My only issue would be the sauce. I found out I’m allergic to sesame seeds so I can’t have the tahini. I know there are other sauces I can use, but do you know of a substitute for tahini?

      1. Skillful Cook Logo

        Hi there, I was wondering if you found a sauce to use?? I want to make this recipe but I also won’t use the sauce and I’m new to cooking so I’m not sure what it would taste good but still be healthy, maybe some spices???

  16. Skillful Cook Logo

    I make my own tahini. I purchase sesame seeds in bulk and just put those in a food processor with a bit of salt and run until smooth. I use Bob’s Red Mill brand. I like it better than what I purchase premade, but the Soom brand mentioned earlier intrigues me.

  17. Skillful Cook Logo

    Another great recipe, Lindsay! Roasted veggies are great as is, but I love the twist with the green sauce!! We had it with sardines, but might also have the leftovers with gnocchi or tortellini. I’m glad I didn’t pass this recipe up. Thanks!

  18. Skillful Cook Logo

    Hi hi! This sounds amazing. I have one question – can the green tahini sauce be made a few days in advance? I currently have a big bunch of cilantro and don’t want it to go to waste but might not have the roasted veggies for 3 or 4 days. Thank you!