Roasted Veggie-Black Bean Bowl with Tahini Recipe - The Whole30® Program

Ingredients

• 1 clove garlic or ¼ teaspoon garlic powder
• ½ cup tahini
• 1 tbsp fresh lemon juice
• Pinch coarse salt
• 1 small eggplant (,peeled if desired, quartered and cut into ½-inch-thick slices)
• 1 zucchini and/or summer squash (,halved and cut into bite-size pieces)
• 1 red bell pepper (,seeded and cut into ½-inch strips)
• 3 tbsps olive oil
• 1 tsp coarse salt
• 2 tsps paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp black pepper
• 1½ (15-oz) cans black beans (,rinsed and drained, or 2 cups cooked black beans, warmed)
• Chopped fresh chives, mint and/or cilantro
• Avocado slices