Roasted Vegetable and Injera Bowl with Tahini Dressing

A flavorful and healthy bowl featuring roasted vegetables, crumbled injera, and a creamy tahini dressing. A perfect vegetarian meal packed with nutrients and textures.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.79/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner•Dessert

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1largeSweet Potatoes(peeled and cubed)

£0.80

1poundBrussels Sprouts(halved)

£1.20

0.5headCauliflower(cut into florets)

£0.90

3tablespoonsOlive Oil

£0.15

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

4piecesInjera

£3.00

0.3cupTahini

£0.75

2tablespoonsLemon Juice(freshly squeezed)

£0.10

2tablespoonsWater(or more, to desired consistency)

1cloveGarlic(minced)

£0.05

1teaspoonMaple Syrup(optional, for sweetness)

£0.15

0.3teaspoonCumin(optional)

£0.03

Total Cost

£7.16

£1.79 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the sweet potatoes, Brussels sprouts, and cauliflower with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
4.
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup (if using), cumin (if using), salt, and pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
5.
Crumble the injera into bite-sized pieces.
6.
Divide the crumbled injera among bowls. Top with the roasted vegetables and drizzle generously with the tahini dressing. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

475 kcal / 1987 kJ

Carbs

53g

20% of RDA

Fat

26g

37% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

17 g

19% of RDA

Sodium

365 mg

16% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Feel free to add other vegetables to the mix, such as bell peppers, broccoli, or carrots.

For a spicier kick, add a pinch of red pepper flakes to the vegetables before roasting or to the tahini dressing.

Leftover roasted vegetables can be stored in the refrigerator for up to 3 days.

Add a sprinkle of sesame seeds or chopped fresh parsley for garnish.

Cooking Equipment

Oven

Large Baking Sheet

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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