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A colorful roasted vegetable bowl featuring broccoli, carrots, Brussels sprouts, and a creamy tahini dressing.

Roasted Veggie Tahini Bowls

A deeply flavorful and comforting soup, featuring a medley of roasted vegetables blended into a creamy base, then swirled with a bright, zesty tahini dressing. Served hot in bowls for a nourishing and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Soup, Vegan, Vegetarian
Cuisine: Healthy, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Sweet Potato peeled, diced into 1-inch cubes
  • 2 medium Carrots peeled, sliced into 1/2-inch rounds
  • 1 Red Bell Pepper deseeded, roughly chopped
  • 1/2 large Yellow Onion roughly chopped (for roasting)
  • 4 cloves Garlic unpeeled (for roasting)
  • 2 tbsp Olive Oil (for roasting vegetables)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Salt (for roasting vegetables)
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil (for soup base)
  • 1/2 large Yellow Onion diced (for soup base)
  • 2 cloves Garlic minced (for soup base)
  • 4 cups Vegetable Broth low sodium recommended
  • 1 can Diced Tomatoes 14.5 oz, undrained
  • 1 Bay Leaf
  • 1/4 cup Tahini well-stirred
  • 2 tbsp Lemon Juice freshly squeezed
  • 2-4 tbsp Cold Water as needed for consistency
  • 1/4 tsp Salt (for tahini swirl)
  • 2 tbsp Toasted Sesame Seeds (optional, for garnish)
  • 2 tbsp Fresh Parsley chopped (optional, for garnish)

Equipment

  • Large baking sheet
  • Large Pot or Dutch Oven
  • Blender (Immersion or Stand Mixer)
  • Small Bowl
  • Cutting Board
  • Sharp Knife

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the diced sweet potato, sliced carrots, chopped red bell pepper, roughly chopped 1/2 onion, and unpeeled garlic cloves. Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, cumin, 1/2 teaspoon salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. The garlic cloves should be soft. Remove from oven and let cool slightly.
  4. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the remaining 1/2 diced yellow onion and sauté for 5-7 minutes, until softened and translucent.
  5. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
  6. Once the roasted vegetables are cool enough to handle, squeeze the softened roasted garlic out of their skins into the pot with the sautéed onion and garlic. Add the roasted sweet potato, carrots, bell pepper, and onion (from the baking sheet) to the pot as well.
  7. Pour in the vegetable broth and canned diced tomatoes (with their juice). Add the bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
  8. Remove the bay leaf from the pot. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend until smooth. Be cautious when blending hot liquids.
  9. Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired. Keep warm on low heat.
  10. In a small bowl, whisk together the tahini, lemon juice, and 1/4 teaspoon salt. Gradually add cold water, 1 tablespoon at a time, whisking continuously until the dressing is smooth and has a pourable, slightly thick consistency. It should lighten in color and thicken as you whisk.
  11. Ladle the hot Roasted Veggie Tahini Soup into individual serving bowls. Drizzle generously with the prepared tahini swirl.
  12. Garnish with toasted sesame seeds and fresh chopped parsley, if desired. Serve immediately and enjoy these nourishing Roasted Veggie Tahini Bowls.

Notes

For a thicker soup, reduce the amount of vegetable broth slightly or simmer longer after blending. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.