Roasted Root Vegetable and Kidney Bean Bowl with Tahini Dressing
A hearty and flavorful bowl featuring seasonal roasted root vegetables, protein-packed kidney beans, fresh greens, and a creamy, tangy tahini dressing.
Ingredients
- Carrots100 g
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Black Pepper0.5 g
- Lemon Juice10 ml
- Kidney Beans150 g
- Beets100 g
- Pumpkin100 g
- Smoked Paprika2 g
- Cumin1 g
- Mixed Greens50 g
- Tahini15 g
- Water15 ml
Instructions
- 1Step 1
Preheat oven to 200°C (fan assisted) / 220°C (conventional) (approx. 5 minutes).
- 2Step 2
Peel and chop 200g carrots, 200g beets, and 200g pumpkin into bite-sized pieces (approx. 10 minutes).
- 3Step 3
In a large bowl, toss the chopped vegetables with 20ml olive oil, 4g smoked paprika, 2g cumin, 2g salt, and 1g black pepper until evenly coated (approx. 2 minutes).
- 4Step 4
Spread the seasoned vegetables in a single layer on a baking tray lined with parchment paper.
- 5Step 5
Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized (approx. 30 minutes).
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