Lunche for 6
Roasted Vegetable Bowls
$10.93for 445 minServes 6
Roasted carrots, potatoes, broccoli, and cauliflower fill bowls with eggs, avocado, and a fresh herb tahini sauce.
Photo: pinchofyum.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Carrots, 1.55 lb$1.09/lb typical | 1.55 lb | $1.70Typical price |
 | Potatoes, 1.3 lb$0.99/lb typical | 1.3 lb | $1.30Typical price |
 | Broccoli, 0.5 lb$1.99/lb typical | 0.5 lb | $0.99Typical price |
 | Cauliflower, 1$3.29 each typical | 1 | $3.29Typical price |
 | Fresh herbs (cilantro, 1$1.49 each typical | 1 | $1.49Typical price |
 | Garlic, a little$0.75 each typical | a little | $0.08Typical price |
 | Lemons and limes, 0.5$0.60 each typical | 0.5 | $0.30Typical price |
 | Eggs, 6$0.30 each typical | 6 | $1.80Typical price |
 | Avocados, 3$1.29 each typical | 3 | $3.87Typical price |
| Total for the servings shown | $16.40 | ||
Swaps
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
- Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Pantry staples you likely have
Olive and cooking oilAsian sauces and pastes
Not included in the cost.
- 45 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
Middle EasternVegetarianDairy-freeBudgetLunchesBack to schoolCold-weather comfortWinter
$2.73 per serving$10.93 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 8 large carrots
- 3 golden potatoes
- 1 head broccoli
- 1 head cauliflower
- olive oil and salt
- 1/2 cup olive oil
- 1/2 cup water
- 1/4 cup tahini
- 1 bunch big cilantro and/or parsley
- 1 clove garlic
- squeeze of half a lemon
- 1/2 tsp salt (optional)
- 6 hard boiled eggs
- 3 avocados
Steps
- Heat the oven to 425 F.
- Cut the carrots, potatoes, broccoli, and cauliflower into bite-size pieces.
- Toss the vegetables with olive oil and salt on two large baking sheets.
- Roast the vegetables for 30 minutes, turning them once, until tender and browned.
- Whisk the tahini, water, olive oil, lemon juice, garlic, herbs, and salt in a bowl.
- Divide the roasted vegetables among six bowls and add eggs, avocado, and green tahini.
Main ingredient on sale this week? See what to make with eggs on sale.
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Collections with this recipe
Vegetarian Middle Eastern lunches 47Dairy-free Middle Eastern lunches 45Middle Eastern lunches 67