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5 from 1 vote

Roasted Winter Veggie Power Bowl

An easy Roasted Winter Veggie Power Bowl loaded with seasonal produce, healthy fats, carbs, and fiber & topped with a simple tahini dressing. This bowl is gluten free, vegan, paleo, and also customizable to your liking!
Course Main Course, Salad, Side Dish
Keyword Winter Veggie Power Bowl
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 -4
Author Kelly


Power Bowl


additional add ons: quinoa, chickpeas, roasted chicken, goat cheese...


    • Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
    • Roast the veggies. In a medium bowl mix together parsnips, butternut squash, 1 tablespoon avocado oil, garlic powder, and salt and pepper. Place on baking sheet making sure veggies are spread out evenly. In the same bowl add beets, 1 teaspoon avocado oil, cumin, and salt and pepper and mix to combine. Place on same baking sheet or another one if more room is needed. Roast for 35-40 minutes until soft.
    • While the vegetables roast, place kale in a bowl and massage with 1 teaspoon avocado oil and a pinch of salt until leaves become tender and soft.
    • Make the dressing. Mix all ingredients into a bowl and whisk to combine. Add a little water if you want a thinner consistency.
    • When veggies are done assemble the bowls. Divide kale, veggies, walnuts, cranberries, and avocado between 3-4 bowls. Top with dressing and enjoy!