This Roasted Veggie Spring 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, gluten-free and no added sugars.
As promised, it’s time for some savory!
You guys still love power bowls and thank goodness because aren’t they the best?! Bowl meals are just so satisfying. I’m waiting for the day when the greater Lansing area gets something like a Sweet Green. (Are you listening, Universe? Bring me Sweet Green, please!) Until then I’ll just be making my own power bowls at home – which is probably for the best because making meals at home saves that money, honey.
Not going to lie, I haven’t *truly* meal prepped in ages and this recipe brings me back to the days of working in an office 8-5 and my meal planning routine. I don’t necessarily miss my 8-5 desk job (just the people) but it did give me a good excuse to meal prep on the weekends… Not that I can’t meal prep now, but because a lot of my days are already spent in the kitchen I truly just don’t have the energy to meal prep a ton. Every once in a while it will hit me or if I have a weekend completely free I get some things around.
Though I suppose if I tested more savory recipes for you guys that would count as meal prep… Clearly I just need to bring you guys more meals and make this a win-win for me and you!
With that, let’s get to it.
Roasted Veggie Spring Power Bowl
What you need
- sweet potatoes
- grain of choice (I used quinoa)
You can prep all the veggies on a sheet pan at once which saves you some time. It could also make for a quick dinner meal.
I roasted everything on a large baking sheet for about 30 minutes total at 375ºF – flip veggies half way through.
And while the veggies are roasting you can prep the grain – I used quinoa and that only takes about 15 minutes or so depending on how much you’re making.
Oh but guys…. The TURMERIC TAHINI DRESSING.
Holy goodness so good. I don’t remember how this dressing came to me but I was trying to think of a new dressing for this spring power bowl and I remembered I had some tahini in the fridge. And for whatever reason I was thinking about golden milk at the same time and then voilà this dressing came to life.
what you need for the dressing
- lemon juice
- avocado oil (or evoo)
Super simple, super quick and super YUM.
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.
Oh and did you happen to see this is a plant-based bowl here? Personally I didn’t miss the meat here one bit. Not that I need meat at every meal but I understand with some people it can take some convincing. However with all the flavors from the roasted veggies and the turmeric tahini dressing, I don’t think you’ll be missing the meat either.
And if you’re looking for ways to get more plants into your diet (or maybe your partner’s, kids, etc.) roasted veggie are where it’s at.
Do yourself a favor and get this spring power bowl on your menu STAT.
- 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 TBS avocado oil (for roasting veggies)
- 2 cups water or vegetable broth
- 1 cup uncooked quinoa
- arugula (or choice of greens)
- 1 large avocado, fleshed and sliced
for the dressing:
- 1/4 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 2 TBS avocado oil
- 2–3 TBS water (as needed to thin)
- 1 tsp turmeric
- 1/4 tsp salt
- 1/2 tsp ginger paste (or 1/4 tsp ground ginger)
- 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 combined 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 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!