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5.0 from 3 votes

Roasted Spring Veggie Power Bowl

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 283 kcal
Course: Lunch
Cuisine: American

Ingredients

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

    Cup of Yum
  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 Information

Serving 1/4th without dressing Calories 283kcal (14%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 409mg (17%) Fiber 10g (40%) Sugar 9g (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 283

% Daily Value*

Serving 1/4th without dressing
Calories 283kcal 14%
Carbohydrates 45g 15%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Sodium 409mg 17%
Fiber 10g 40%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.