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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 -4
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!