We call this the boost bowl because it is packed with fuel and healthy ingredients and gives your body a break from animal protein.   If you've been slacking on your vegetable intake this is a great way to make up for it. Or you can always add this as a side dish or appetizer to any meal!

This is a vegan/vegetarian meal that even the meat lovers in my family adored. Everyone went back for seconds. It's filling, very nutritious, and also makes a fantastic side dish.  We're trying to eat more clean foods lately and cut down on animal protein so we are happy to report that this was extremely satisfying! This dish was largely inspired by an amazing new restaurant called Makro in Montreal.  Not only do they have a great speakeasy, but the food was incredible.  Fresh and healthy.  We had octopus and a brussel sprout side dish that was SO delicious. We recommend going there and making this recipe at home.  Happy cooking!

• Prep time: 10 mins

• Cook time: 40 mins

• Total time: 50 minutes

Lemon Tahini Sauce

• 2-3 tbsps of EVOO

• 1/4 cup of tahini

• 1/4 nutritional yeast

• 3 tbsps of fresh lemon juice

• 1 to 2 tbsps of water to achieve desired thickness

• optional: 1 tbsp of dijon mustard

Ingredients

• 1.5 lbs of mutli-colored potatoes from the

• 2 medium sweet potatoes

• Half a head of cauliflower

• Around 25 brussel sprouts

• 2-3 tbsps of EVOO

• 1 garlic clove

• 1 tbsp of balsamic vinegar

• Juice from half of a lemon

• salt and pepper

• Optional: Carrots

Directions

Preheat oven to 400 degrees (F). 

Peel sweet potato and cut into one inch squares. Half the little potatoes and the brussel sprouts.  Cut cauliflower into small pieces. Toss everything with olive oil, balsamic vinegar, lemon juice, minced garlic, salt and pepper.  Place on a sheet pan covered in tin foil. 

Bake for 40 minutes total.  Flip everything half way through cooking. If it's not crispy enough you can put it on broil for a minute or two (as long as you keep a close eye on it).  Serve in a bowl drizzled in sauce.