bowl or roasted spring veggies with turmeric tahini dressing in small pitcher for a spring power bowl
How to Make...

Roasted Veggie Spring Power Bowl with turmeric tahini dressing

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. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Scale:


  • 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
  • sprouts
  • 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
  • 23 TBS water (as needed to thin)
  • 1 tsp turmeric
  • 1/4 tsp salt
  • 1/2 tsp ginger paste (or 1/4 tsp ground ginger)


  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 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.
  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!

Nutrition Information:

  • 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