Line a large sheet pan or baking sheet with parchment paper (not wax paper!)
Distribute the veggies in a single layer, giving them space. Lightly drizzle oil on them (they don't need much because of the parchment paper) and generously salt and pepper them with good quality sea salt and fresh ground pepper. Toss and stir on the pan to coat.
Roast for 25 to 40 minutes (depending on the veggies and size of dice) or until fork tender.
If desired, cook the greens briefly by sautéing them or steaming them for a minute or two, until wilted and bright. Or enjoy them raw!
Make the Tahini Sauce
Whisk the ingredients together in a cup with a fork. Adjust with water, 1 Tbsp at a time, until a pourable consistency.
Adjust garlic and lemon to your liking.
If you find the sauce too bitter, add a splash of olive oil, honey, or maple syrup.
Assemble Your Bowls
Build your bowl by creating a delicious pile of greens, beans, roasted veggies, sprouts, and any extra garnishes.
Drizzle with the sauce, admire the colors and abundant, nourishing produce, and feel grateful and happy.