When we need a nourishing, veggie-packed meal that’s as beautiful as it is satisfying, we find ourselves coming back to this Keto Veggie Bowl with Creamy Tahini Dressing. It all started on one of those evenings when we had a drawer full of fresh vegetables, a craving for something wholesome, and little time to plan. The idea of building a vibrant, flavor-packed bowl came together effortlessly, and what really pulled everything into harmony was the rich, garlicky tahini dressing drizzled over the top.
This recipe is a celebration of seasonal flavors and hearty textures. The roasted delicata squash adds a touch of sweetness, while sautéed kale and garlic bring warmth and a slightly bitter contrast. Roasted bell peppers, red onion, and carrots round it all out with beautiful color and natural caramelization. We tie it all together with protein-rich boiled eggs and a bold sprinkle of za’atar to enhance the earthy notes.
We especially love making this bowl when we want something simple yet elevated. Whether it’s meal prep Sunday or a quick weeknight dinner, this bowl offers flexibility, satisfaction, and comfort. Everything can be roasted together on a single sheet pan, and the dressing can be made in advance to make mealtime seamless.
Whether served warm or at room temperature, this bowl has become a staple for days when we want to feel energized, nourished, and completely in tune with our keto lifestyle. It’s proof that wholesome eating doesn’t have to be complicated—and can still taste absolutely amazing.
Keto Veggie Bowl with Creamy Tahini Dressing
This Keto Veggie Bowl with Creamy Tahini Dressing is loaded with sautéed and roasted low-carb vegetables, fresh toppings, and a garlic-lemon tahini drizzle. Tied together with protein-rich eggs and aromatic za’atar, this bowl is satisfying, nourishing, and keto perfection. Approximately 390 calories per serving.
Ingredients
For the Veggie Bowl:
For the Tahini Dressing:
Instructions
Prepare the Vegetables:
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Preheat oven to 400°F.
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On a baking sheet, toss delicata squash, red onion, bell peppers, and carrots with olive oil, salt, and pepper.
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Roast for 20–25 minutes, flipping once, until golden and tender.
Sauté the Kale:
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In a skillet over medium heat, sauté garlic in a small amount of olive oil until fragrant.
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Add kale and a pinch of salt. Sauté until wilted, about 3–4 minutes. Set aside.
Make the Dressing:
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In a small bowl, whisk together tahini, lemon juice, garlic, and salt.
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Slowly add water until the dressing reaches a pourable consistency.
Assemble the Bowl:
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Divide roasted vegetables and sautéed kale into bowls.
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Drizzle with tahini dressing and finish with a generous sprinkle of za’atar.
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Serve warm or at room temperature.
Nutrition Facts
Servings: 4 ServingCalories:395kcalTotal Fat:31gSaturated Fat: 4gTotal Carbohydrate:14gDietary Fiber: 5gSugars: 4gProtein:13g
Note
Substitutions & Variations
- Protein Options: Swap boiled eggs with grilled chicken, crispy tempeh, or salmon.
- Spice Swap: Use everything bagel seasoning or sumac in place of za’atar.
- Dressing Twist: Add a splash of apple cider vinegar or a teaspoon of Dijon mustard to the dressing.
- Extra Crunch: Top with roasted pumpkin seeds or crushed walnuts.
