It’s no secret that I have a thing for food in bowls.
Oatmeal, Yogurt, Soup, Burrito Bowls, Sushi Bowls, Salads…the list goes on. If it can be eaten out of a bowl, I’m interested. Particularly if it’s a meal that can be made ahead and keeps me full and happy all week long.
So, who’s ready for another veggie-loaded meal, packed into a bowl? I hope you’re raising your hand and jumping for joy right now because this 30-minute, easy, make-ahead meal is calling your name!
I’m calling these “Power Bowls” because there’s a ton of plant goodness packed into every bowl.
Greens + Grains + Roasted Veggies + Avocado + Tahini Dressing = a big bowl full of protein, fiber, vitamins, and minerals.
It’s the perfect lunch when you need to power through your day, or an easy dinner when you’ve already powered through your day and need something satisfying and nutritious, fast.
The main components of these Power Bowls are cooked grains (think quinoa, farro, brown rice, barley, or whatever grain you love) seasoned with turmeric to turn them a beautiful golden hue, roasted veggies (like brussels sprouts, onions, peppers, beets, squash, eggplant, sweet potatoes, cauliflower, etc), and maple-tahini dressing. There’s also a big handful of baby kale, sprouts, and pumpkin seeds tossed in there for good measure- and for extra staying power.
Veggies get cut and roasted together on a sheet pan while the grains cook on the stove, dressing ingredients go into a mason jar to get shaken up, and in 30 minutes or less (depending on how long your veg takes to cook), you’re ready to assemble.
Build your bowls from the bottom up with a layer of greens, turmeric-spiked grains, roasted vegetables, sliced avocado, sprouts, seeds, and my beloved maple-tahini dressing.
The dressing is thick, creamy, slightly sweet, a little tangy, and holds everything together in this bowl. You could also use your favorite vinaigrette, smooth salsa, or another favorite sauce/dressing of choice here, to keep life interesting.
The best part about these Roasted Veggie Power Bowls? Everything can be made in advance and just assembled when you’re ready to eat. If it’s a cold day, feel free to reheat the grains and veggies- if not, everything tastes great cold or room temperature. You could even assemble these in glass containers on Sunday and take them with you to work for lunch all week long!
I think you’re going to love this recipe! It’s quick, easy, loaded with seasonal veggies and whole grains, power-packed, and ultra satisfying. It also goes great with my homemade guacamole and a spoonful of kimchi or raw fermented sauerkraut on top, and if you’re like me and sometimes just need a little extra bread in your life, a side of skillet maple cornbread would be welcome, too.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can peep all your Roasted Veggie Power Bowls!
And don’t forget to check out my PANTRY STAPLES page to stock up on ingredients for this recipe!
- 1 delicata squash
- 1 red bell pepper
- 1 small red onion
- 2 medium-large beets
- 2 Tablespoons avocado oil (or melted coconut oil)
- 1/2 teaspoon each salt and black pepper
- 1 cup dry grains of your choice (like farro, quinoa, brown rice, etc). I used farro in the pictures.
- 1/4 teaspoon each salt and pepper
- 1 teaspoon turmeric
- 4 cups baby greens of choice (such as spinach, kale, arugula, etc)
- 2 avocados, sliced
- 1/4 cup raw pumpkin seeds
- 1 1/2 Tablespoons maple syrup
- 3 Tablespoons tahini
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon each salt and black pepper
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper (optional, for easier clean-up).
- 2. Cut the vegetables: slice the delicata squash in half lengthwise, and scoop out the seeds. Then slice into half-inch pieces, and place on the sheet pan. Cut the onion, pepper, and beets into 1-inch pieces.
- 3. Arrange the vegetables on the pan (they can be mixed up together or separated, just know that the beets will stain the rest of the veggies pink if they're mixed up), and drizzle them with the avocado oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until all vegetables are tender.
- 4. While the vegetables roast, cook your grain according to package directions. When done cooking, season with the salt, pepper, and turmeric, and let sit at room temperature until veggies are done roasting.
- 5. For the dressing, put all ingredients into a small jar, put on the lid, and shake to combine (alternately, whisk together in a small bowl).
- 6. To assemble, place 1 cup of greens in the bottom of a large bowl. Scoop on a quarter of the cooked grains, a quarter of the roasted veggies, and half an avocado. Sprinkle with pumpkin seeds, and drizzle with maple-tahini dressing. Serve immediately.
- 7. Store leftovers in separate containers and assemble as needed throughout the week. Or, if you want to pack your lunches for the week in one day, assemble 4 power bowls, and leave the dressing on the side. Leftovers stay fresh in the fridge for up to 5 days.
- Any vegetables you love can be used in place of, or in addition to, the delicata, pepper, onion, and beets used here. Try brussels sprouts, broccoli, cauliflower, carrots, sweet potatoes, butternut squash, etc. Just make sure to cut everything into small pieces so they roast evenly.