Roasted Veggie Bowl with Tahini Dressing

Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 2 pounds carrots washed and dried
  • 1 pound asparagus washed and dried
  • 1 bulb fennel
  • 4 cloves garlic
  • 1/4 cup extra virgin olive oil split
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon honey
  • 2 cups grain of your choice

Tahini Dressing

  • 1/4 cup tahini
  • 1/3 cup fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 1/2 teaspoons kosher salt
  • 1/4-1/2 cup water this is to loosen so amount may vary
  • 1 tablespoon maple syrup or agave nectar
  • 2 tablespoons olive oil



    • Preheat oven to 400 degrees. Cut carrots length wise and place on baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon honey. Season kosher salt. Finely slice fennel bulb and place on top of the carrots (these will steam as the carrots roast. Roast in oven for 25-30 minutes. 
    • On a second baking sheet, place asparagus and drizzle with remaining 2 tablespoons olive oil.
      Mine the garlic and toss with the asparagus. Season with salt. 
      Roast in oven for 10 minutes 

    Tahini Dressing

    • In blender, place all ingredients, expect water. Mix for a few seconds. Slowly add water, a few tablespoons at a time. Mixing in between, until desired thickness is achieved.

    Runny Eggs

    • Bring a large pot of water to a boil. Add in 6-8 eggs and boil for exactly 6 1/2 minutes. 
      Prepare an ice bath (bowl of cold water with ice in it). Once the 6 1/2 minutes are done, carefully remove eggs from pot and place in ice bath. 
      Peel and serve!


    • In bowl, layer on the grain of your choice, top with the roasted vegetables. Drizzle with tahini dressing and top with egg!