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Whole30 Vegetarian Power Bowls
Healthy Whole30 Vegetarian Power Bowls. Low carb, veggie-packed, with a creamy tahini dressing. A filling, high protein vegetarian recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 427 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Vegetables:
- 2 tablespoons extra-virgin olive oil or melted coconut oil, divided
- 1 small red onion cut into 1-inch wedges
- 2 large sweet potatoes scrubbed with skins on, halved lengthwise
- 2 teaspoons chili powder divided
- ¾ teaspoon salt divided
- ¾ teaspoon ground black pepper divided
- 1 small head broccoli or cauliflower
- 1 small bunch kale large stems removed
For the Dressing:
- 3 tablespoons lemon juice about 1 small lemon
- 3 tablespoons Tahini or swap natural almond butter
- 1 clove garlic minced
- 1/2-1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- 4 hard-boiled eggs or soft-boiled, see recipe notes
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Liberally coat a rimmed baking sheet with nonstick spray and set aside.
- Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
- While the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
- Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to the oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.
- While vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1/2 teaspoon additional cumin as desired.
- To serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hardboiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.
Cup of Yum
Notes
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.
- TO COOK HARDBOILED EGGS: you can make these in your Instant Pot (this is a great tutorial) or on your stove by following the directions in step 3 of this post.
- TO STORE: Refrigerate roasted vegetables in an airtight storage container for up to 4 days. Refrigerate the dressing and eggs for up to 1 week.
- TO REHEAT: Reheat the vegetables gently in the microwave or on a baking sheet in the oven at 350 degrees F, and then top with the egg and dressing just before serving.
Nutrition Information
Serving
1(of 4)
Calories
427kcal
(21%)
Carbohydrates
52g
(17%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Cholesterol
187mg
(62%)
Potassium
1284mg
(37%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
30778IU
(616%)
Vitamin C
141mg
(157%)
Calcium
228mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 427
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 427kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 187mg | 62% |
| Potassium | 1284mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 30778IU | 616% |
| Vitamin C | 141mg | 157% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.