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Roasted Root Vegetable Bowl
A hearty vegetarian bowl of roasted root vegetables finished with tahini dressing and pomegranate. Roasting the vegetables at a high, steady 200°C without crowding the tray is what lets their edges caramelise properly rather than steaming soft and pale.
Ingredients
Instructions
Toss vegetables with oil, cumin, paprika, salt and pepper.
Roast at 200°C for 35 minutes until caramelised.
Make tahini dressing: mix tahini, lemon juice and 2-3 tbsp water.
Serve vegetables over lentils or farro.
Drizzle with dressing and scatter pomegranate and herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
