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Roasted Spring Veggie Power Bowl

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

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!

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

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

Find it online: https://www.fitmittenkitchen.com/roasted-veggie-spring-power-bowl-with-turmeric-tahini-dressing/