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–+ servings
A bowl featuring roasted sweet potatoes, broccoli, kale, and hard-boiled eggs drizzled with a creamy sauce, perfect for Balanced Meals with Veggies, Protein & Flavor.

Roasted Vegetable and Egg Bowl with Tahini Dressing

This recipe provides a balanced meal with roasted vegetables, protein from eggs, and a flavorful tahini dressing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 427
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 tablespoons extra-virgin olive oil or melted coconut oil, divided
  • 1 small red onion cut into 1-inch wedges
  • 2 large sweet potatoes scrubbed with skins on, halved lengthwise
  • 2 teaspoons chili powder divided
  • 0.75 teaspoon salt divided
  • 0.75 teaspoon ground black pepper divided
  • 1 small head broccoli or cauliflower
  • 1 bunch kale large stems removed
For the Dressing
  • 3 tablespoons lemon juice about 1 small lemon
  • 3 tablespoons tahini or swap natural almond butter
  • 1 clove garlic minced
  • 0.5 teaspoon ground cumin Use up to 1 teaspoon total
  • 0.25 teaspoon kosher salt
  • 4 hard-boiled eggs or soft-boiled Two halves per serving
  • 2 tablespoons hot water For dressing

Equipment

  • Rimmed baking sheet
  • Small mixing bowl

Method
 

  1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a rimmed baking sheet with nonstick spray and set it aside.
  2. Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, coating the sweet potato flesh well. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, then arrange on the baking sheet. Bake for 10 minutes.
  3. While the sweet potatoes cook, chop the broccoli or cauliflower into florets (aim for about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Toss to coat, then return the baking sheet to the oven. The pan will be crowded. Bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
  4. Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, then arrange the kale in a single layer over the whole pan. Return the pan to the oven and bake for 5 additional minutes, until the kale is lightly crisp and softened. Remove the pan from the oven and set it aside to cool.
  5. While vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and cumin as you like.
  6. To serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hardboiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and serve immediately.

Nutrition

Calories: 427kcalCarbohydrates: 52gProtein: 16gFat: 19gSaturated Fat: 4gCholesterol: 187mgSodium: 500mgPotassium: 1284mgFiber: 9gSugar: 11gVitamin A: 30778IUVitamin C: 141mgCalcium: 228mgIron: 4mg

Notes

This recipe is flexible. Swap out any of the roasted vegetables for others you prefer. Brussels sprouts are a good addition.
To store, refrigerate roasted vegetables in an airtight container for up to 4 days. Refrigerate the dressing and eggs for up to 1 week.
To reheat, warm the vegetables gently in the microwave or on a baking sheet in the oven at 350 degrees F, then top with the egg and dressing just before serving.

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