Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper.

Place potatoes, carrots and white beans on sheet pan, drizzle with oil, sprinkle with salt, peper, garlic, and paprika and toss together to coat, either using your hands or two large spoons. Spread produce in a single layer, sprinkle with additional seasonings if needed. Place in oven on middle rack, center of oven and bake for 40 minutes, stirring 2 – 3 times.

Prepare lemon tahini dressing as stated below.

Once veggies are done, let cool a few minutes and assemble your bowls adding potatoes, beans, carrots and parsley and combining. Top with lemon tahini dressing and enjoy.

Leftovers can be stored in the refrigerator for up to 4 days.