Winter Veggie Power Bowl
Easy veggie power bowl loaded with butternut squash, beets, parsnips, kale, avocado, walnuts, and dried cranberries and then tossed with a flavorful tahini dressing. Loaded with healthy fats, carbs, and fiber this vegan power bowl is gluten free, vegan, paleo, and customizable to your liking!
Servings 3
Calories 521kcal
Ingredients
Veggie Power Bowl
- 2 tablespoons avocado oil (divided)
- 3 cups cubed butternut squash (415 grams)
- 3 medium parsnips, peeled and cubed (2 heaping cups/270 grams)
- 1 teaspoon garlic powder
- 1 large beet, peeled and cubed (2 cups/275 grams)
- 1/2 teaspoon cumin
- 6 cups packed kale, roughly chopped (180 grams)
- 1/3 cup walnuts (roughly chopped)
- 1/3 cup dried cranberries
- 1 small small avocado, sliced (100 grams)
- salt and pepper, to taste
- additional add ons: quinoa, chickpeas, roasted chicken, goat cheese...
Vegan Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons coconut aminos
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4-1/2 teaspoon red pepper flakes
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
- Roast the veggies. In a medium bowl mix together butternut squash, parnships, 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, 1/2 tablespoon 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 and fork tender
- While the vegetables roast, place kale in a bowl and massage with 1/2 tablepsoon avocado oil and a pinch of salt and pepper 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 or more tahini if you want it thicker.
- When veggies are done assemble the bowls. Divide kale, roasted veggies, walnuts, cranberries, and avocado between 3 bowls. Top with dressing and enjoy!
Notes
Try to get the butternut squash, parsnips, and beets in uniform shapes to ensure even cooking. I find the parsnips and beets take a little longer, so I usually cut those a little smaller.
Nutrition
Serving: 1bowl (ingredients + dressing divided up evenly) | Calories: 521kcal | Carbohydrates: 63g | Protein: 10g | Fat: 28.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 11g | Potassium: 1551mg | Fiber: 18.5g | Sugar: 28.2g | Vitamin A: 18400IU | Vitamin C: 100mg | Calcium: 298mg | Iron: 4.5mg