A drizzle of smooth, creamy tahini elevates this simple Roasted Veggie-Black Bean Bowl into a satiating, tasty meal. Looking for more Plant-Based Whole30 lunch inspiration? Try our Spiced Sweet Potato Soup.
Ingredients
- 1 clove garlic or ¼ teaspoon garlic powder
- ½ cup tahini
- 1 tbsp fresh lemon juice
- Pinch coarse salt
- 1 small eggplant ,peeled if desired, quartered and cut into ½-inch-thick slices
- 1 zucchini and/or summer squash ,halved and cut into bite-size pieces
- 1 red bell pepper ,seeded and cut into ½-inch strips
- 3 tbsps olive oil
- 1 tsp coarse salt
- 2 tsps paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp black pepper
- 1½ (15-oz) cans black beans ,rinsed and drained, or 2 cups cooked black beans, warmed
- Chopped fresh chives, mint and/or cilantro
- Avocado slices
Instructions
- Preheat oven to 450°F. In a food processor, process garlic until minced. Add tahini; while processor is running, slowly add ½ cup water. Add lemon juice and salt and process until combined. Set aside until serving.
- Line a large rimmed baking pan with parchment paper. Place eggplant, zucchini, and bell pepper in a large bowl. In a small bowl, stir together the oil, paprika, salt, cumin, cinnamon, and black pepper. Drizzle the oil mixture over vegetables and toss to combine. Transfer vegetables to the prepared pan. Roast vegetables until tender, stirring once, 10 to 15 minutes.
- To serve, divide vegetables and black beans among 4 shallow bowls. Drizzle servings with tahini. Sprinkle with fresh herbs and serve with sliced avocado
Notes
Tip: Mix up the vegetables, as long as they roast about the same length of time. Sweet potatoes, Brussels sprouts, carrots, parsnips, and fennel will all roast for about 30 minutes.
