Boost Bowl With Lemon Tahini Sauce

• 4-6 teaspoons EVOO
• 1/4 cup tahini
• 1/4 tablespoon nutritional yeast
• 3 tablespoons fresh lemon juice
• 1-2 tablespoons of water to achieve desired thickness
• 1 tablespoon dijon mustard
• 1.5 pounds multi colored potatoes
• 2 medium sweet potatoes
• 1/2 head of cauliflower
• 25 brussel sprouts
• 1 garlic clove
• 1 tablespoon balsamic vinegar
• 1/2 lemon juice
• 1 pinch salt
• 1 pinch pepper

1. Preheat oven to 400 degrees (F).
2. 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.
3. 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.

evoo, tahini, nutritional yeast, lemon juice, water, mustard, multi colored potatoes, sweet potatoes, cauliflower, brussel sprouts, garlic, balsamic vinegar, lemon juice, salt, pepper

Taken from food52.com/recipes/76849-boost-bowl-with-lemon-tahini-sauce (may not work)