AuthorgoodnesswithgPreheat oven to 425 degrees. Add all vegetables to a large metal baking sheet (divide onto two pans if needed).
Cover veggies in avocado oil, salt and pepper, and spread out in one even layer (with veggies in their own sections).
Roast the veggies for 20 minutes, flip and roast for another 10-15, until everything is golden brown and to your desired level of doneness.
When veggies are finished, remove from the oven, and set aside.
To make the Lemon Herb Tahini, add all ingredients to a high speed blender or food processor. Blend until well-combined and creamy. Adjust seasonings to taste.
*dressing will make extra - store in an air-tight container in the fridge, and thin with additional warm water & lemon juice if needed (dressing will thicken as it cools in the fridge)*
Divide greens between two bowls. Top each with roasted squash, sweet potatoes and carrots, cooked quinoa, avocado and microgreens.
Drizzle each with Lemon Herb Tahini, and serve.
Enjoy!
Ingredients
Directions
Preheat oven to 425 degrees. Add all vegetables to a large metal baking sheet (divide onto two pans if needed).
Cover veggies in avocado oil, salt and pepper, and spread out in one even layer (with veggies in their own sections).
Roast the veggies for 20 minutes, flip and roast for another 10-15, until everything is golden brown and to your desired level of doneness.
When veggies are finished, remove from the oven, and set aside.
To make the Lemon Herb Tahini, add all ingredients to a high speed blender or food processor. Blend until well-combined and creamy. Adjust seasonings to taste.
*dressing will make extra - store in an air-tight container in the fridge, and thin with additional warm water & lemon juice if needed (dressing will thicken as it cools in the fridge)*
Divide greens between two bowls. Top each with roasted squash, sweet potatoes and carrots, cooked quinoa, avocado and microgreens.
Drizzle each with Lemon Herb Tahini, and serve.
Enjoy!
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