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!
Course Main Course, Salad, Side Dish
Keyword Vegan Power Bowl, Veggie Power Bowl, Winter Vegetarian Recipes
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!
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.