Roasted Vegetable Bowls with Green Tahini Recipe

Ingredients

• 8 large carrots, peeled and chopped
• 3 golden potatoes, chopped
• 1 head of broccoli, cut into florets
• 1 head of cauliflower, cut into florets
• olive oil and salt
• 1/2 cup olive oil (mild tasting)
• 1/2 cup water
• 1/4 cup tahini
• a big bunch of cilantro and/or parsley
• 1 clove garlic
• squeeze of half a lemon (about 2 tablespoons)
• 1/2 teaspoon salt (more to taste)
• 6 hard boiled eggs (or other protein)
• 3 avocados