This Roasted Veggie Power Bowl is loaded with colorful vegetables, quinoa, greens and drizzled with a simple turmeric tahini dressing for a seriously satisfying plant-based bowl. Vegan, vegetarian, gluten-free and perfect for meal prep!
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This Roasted Veggie Spring Power Bowl might be just what I needed to get back into some more meal prep. The combination of all these veggies and the turmeric tahini dressing was like a happy spring party in my mouth.
Why You’ll Love This Recipe
- Colorful, creative and nutritious all in one bowl!
- Highlights the bounty of the spring season!
- Keeps you full, energized and did I mention it’s absolutely delicious?!
- The BEST recipe for meal prep — lasts for days in the fridge!
Ingredients
I don’t think there was ever a vegetable I didn’t like, but I love how this vegan power bowl offers such a wide range of colorful, nutrient-dense produce you can feel good about. Feel free to change up the veggies as you see fit, but here are my favorites:
Roasted Veggies
- asparagus – look for crisp asparagus that are sturdy and stand up straight.
- beets – beets add beautiful color and tons of hearty carbs.
- carrots – I leave the carrots whole during roasting and cut them once all the veggies are done cooking.
- sweet potatoes – for complex carbs and starchy goodness.
- avocado oil – feel free to use avocado or olive oil, whichever is your preference.
Power Bowl
- grain of choice (I used quinoa) – I love quinoa since it cooks up so quick and provides a good dose of protein that keeps you sustained. You could also try brown rice or even farro, if gluten is not a concern.
- greens – this could be arugula, spinach, baby kale, swiss chard, romaine, leaf lettuce, really anything you prefer.
- sprouts – look for sprouts near the prepared produced or salad greens section in the grocery store.
- avocado – healthy fats and fiber, avocado is always a must for meal prep bowls! You can squeeze a bit of lemon juice or lime juice over top to prevent it from browning.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Turmeric Tahini Dressing
You can jump over to the lemon tahini dressing recipe, but I have the list the ingredients here for ease. You will need:
- tahini – go for a smooth and creamy tahini. The ones they sell in the squeeze jar are even easier to work with.
- lemon juice – fresh lemon juice will provide the best flavor. You will need about 2 lemons.
- avocado oil (or evoo) – avocado oil will provide a neutral flavor, whereas extra virgin olive oil will be a bit fruitier.
- turmeric – you can use 1 teaspoon dried turmeric or, if you’re lucky enough to spot it in the grocery store, 1 tablespoon peeled and grated turmeric root is even better.
- ginger – freshly peeled and grated ginger root will give the freshest, spiciest flavor, but you can sub it with ground ginger.
- salt – to enhance all those healthy ingredients!
- water – this is more for consistency. Start with 1 tablespoon and add more, if needed.
How to Make
Veggie bowl recipes don’t have to be hard when you can simultaneously roast the vegetables in the oven while the quinoa is cooking on the stove. Here’s how to do it:
Roast the Veggies
Preheat oven to 375ºF and line large baking sheet with silicone mat or parchment paper. Place the prepped veggies on a baking sheet and drizzle with the oil, coating with your hands.
Roast veggies for 30-35 minutes, flipping half way through for even coloring. Allow veggies to cool. Transfer asparagus and carrots to cutting board to cut in 2-3″ pieces.
Cook the Quinoa
Bring the quinoa and water (or broth) to a boil, then reduce to low heat and cover. Simmer for 15-20 minutes, or until all the liquid is absorbed and you can see the tails on the quinoa. Remove from heat and rest for 5-10 minutes, then fluff with a fork.
Make the Dressing
In a small blender, combine tahini, lemon juice, oil, turmeric, ginger and salt, and blend until smooth. Add 1 tablespoon of water at a time until desired consistency is reached. You can also use an immersion blender or simply whisk everything together in a bowl.
Assemble Bowls
Distribute the quinoa and arugula into 4 bowls or meal prep containers. Add roasted veggies and sliced avocado into each bowl/container. Top with a small handful of sprouts and finish with dressing just before serving.
Meal Prep
Power bowls can be enjoyed warm or cold, which makes them a quintessential meal prep recipe. If I am going to prep these on Sunday (or whatever day that works for you!), assemble into individual containers as instructed, but leave the dressing on the side. This prevents the greens and veggies from wilting.
When ready to enjoy, pop one in the microwave for 30 seconds – 1 minute, if you’d like it warm. Then, drizzle with dressing! Your future self will thank you. 😉
Storing Instructions
This vegetarian power bowl will keep in an airtight container for up to 4 days in the fridge.
As mentioned, store the vegetable power bowl undressed, to ensure the veggies stay crisp and crunchy over the next few days.
More Power Bowl Recipes You’ll Love:
If you make this Spring Roasted Veggie Power Bowl recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Roasted Spring Veggie Power Bowl
Ingredients
Vegetables
- 12 asparagus
- 3 large beets, peeled and sliced into 1/4″ rounds
- 4 large carrots, peeled
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 tablespoon avocado oil, for roasting veggies
Salad Bowl
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- sprouts
- arugula, or choice of greens
- 1 large ripe avocado, fleshed and sliced
for the dressing:
- 1/4 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 2 TBS avocado oil
- 1 tsp turmeric
- 1/2 tsp ginger paste, or 1/4 tsp ground ginger
- 1/4 tsp salt
- 2-3 TBS water, as needed to thin
Instructions
- Roast the veggies: Preheat oven to 375ºF and line large baking sheet with silicone mat or parchment paper. Once veggies have been washed/peeled and prepped, place on baking sheet and drizzle oil – use hands to coat or use cooking spray. Roast veggies for a total of about 30-35 minutes, flipping veggies half way through baking time. Allow veggies to cool on baking sheet. Transfer asparagus and carrots to cutting board to cut in 2-3″ pieces. Set veggies aside.
- Cook the quinoa: Meanwhile bring 1 cup quinoa with 2 cups water (or broth) to a boil then reduce to low heat and cover; simmer for about 15-20 minutes or until liquid is absorbed. Remove from heat and fluff with fork after 5 minutes.
- Make the dressing: In small blender combine all ingredients for dressing until smooth – use 1 tablespoon of water at a time until desired consistency is reached. You can also whisk everything together in medium bowl or use an immersion blender.
- Prepare the bowls: Evenly distribute quinoa and arugula into 4 bowls or meal prep containers. Add cut asparagus and carrots, chopped sweet potatoes, beet rounds and sliced avocado into each bowl/container. Add in a small handful of sprouts to each dish and top with dressing before serving. Power bowls enjoyed warm or cold!
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