Most of my meals are bowl meals. I originally got into them because of Instagram, let’s be honest. But I have to say, there’s really nothing better than a giant bowl of roasted veggies for lunch or dinner? The answer is nothing.
I make lots of bowls, but this one is sort of special, because I made enough for two people. I almost always just cook for myself, especially for lunch, but my boyfriend was over around lunch time so I decided to take it up a notch.
Roasted carrots, kale and zucchini, topped with an avocado and a delicious lemon-tahini dressing is the way to go anytime. My boyfriend, who could probably eat like 3,000 calories a day, totally loved this light VEGAN meal. It’s such a perfect combination!
If you’re into bowl meals as much as I am, follow me on Instagram @sugarandsitups for daily pics of my food–which is usually bowl meals. Have a great week!
for the bowl
- 3 cups kale, cut and destemmed
- 3-4 carrots, julienned
- ½ zucchini, cut into thin circular slices
- 1 avocado
- salt to taste
- olive oil
for the dressing
- 3 tablespoons raw tahini
- juice of ½ lemon
- salt to taste
- pepper to taste
- 1-2 tablespoons water (depending on consistency)
Preheat the oven to 400º F.
Toss your kale, carrots and zucchini with salt and olive oil, then put the carrots and zucchini on a greased baking sheet and roast for 15 minutes.
After 15 minutes, flip the zucchini slices and add the kale to the pan. Bake for 7-8 more minutes, until the kale is a little crispy.
In a small bowl, whisk together the tahini, lemon juice, salt, pepper and water. Set aside.
In another bowl, layer your roasted vegetables, add ½ avocado and drizzle it with the tahini dressing. I topped ours with sesame seeds and red pepper flakes for texture and a kick of spice.