• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Roasted Spring Veggie Power Bowl
P Paleo GF Gluten-Free DF Dairy Free V Vegan VG Vegetarian

Roasted Spring Veggie Power Bowl

Jump to Recipe Rate Recipe
Posted:4/28/22
Updated:4/28/22

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!

roasted spring veggies arranged in a power bowl covered in a golden turmeric tahini dressing

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.
ingredients for a roasted spring veggie power bowl on gray board; arugula, quinoa, sprouts, red beets, rainbow carrots, sweet potatoes, asparagus and avocado

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.

roasted diced sweet potatoes, red beets, asparagus, and rainbow carrots on baking sheet

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.

golden turmeric tahini dressing pouring over roasted spring veggie power bowl

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. 😉

roasted spring veggies arranged in a power bowl covered in a golden turmeric tahini dressing

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:

  • Vegan Greek Power Bowl
  • Southwest Quinoa Power Bowl
  • Acorn Squash Power Bowls
  • Vegan Burrito Bowls
  • Chickpea Shawarma Bowls

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

Print

Roasted Spring Veggie Power Bowl

roasted spring veggies arranged in a power bowl covered in a golden turmeric tahini dressing
Print Recipe
Pin Recipe

★★★★★

5 from 2 reviews

This Spring Veggie Power Bowl is loaded with colorful roasted 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!

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

STORAGE – Store, undressed, in one large airtight container or individual meal prep containers for up to 4 days in the fridge.

Nutrition

  • Serving Size: 1/4th without dressing
  • Calories: 283
  • Sugar: 9
  • Sodium: 409
  • Fat: 8
  • Saturated Fat: 1
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 10
  • Protein: 10
  • Cholesterol: 0

Keywords: veggie power bowl, vegan power bowl, vegetarian power bowl recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

strawberry chia seed jam in small glass jam jar with spoon sticking out, next to large strawberry, jam spoon, lemon wedge on wooden board
Previous Post
Strawberry Chia Jam
pineapple turkey tacos with avocado and cabbage
Next Post
Pineapple Turkey Tacos

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Cassie Thuvan Tran says

    4/12/2018 at 1:01 pm

    I love Sweet Green’s vegan options because you can make all kinds of delicious vegetable salads! Your turmeric tahini dressing looks incredible. I’d end up using it for everything!

    Reply
  2. Carla @ Foodie Digital says

    2/6/2021 at 12:21 am

    Yes! The dressing is so good! I am slightly obsessed with tahini but hadn’t had a dressing combining it with turmeric before. The roasted veggies and fresh greens were the perfect compliment to the dressing.

    ★★★★★

    Reply

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
2369 shares