Easy veggie power bowl loaded with butternut squash, beets, parsnips, kale, avocado, walnuts, and dried cranberries and then tossed with a flavorful tahini dressing. Loaded with healthy fats, carbs, and fiber this vegan power bowl is gluten-free, vegan, paleo, and customizable to your liking!

Last updated on March 4, 2020.

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Hello to one of my favorite meals – the power bowl! If you’ve never had one, it’s pretty much a bowl packed with protein, veggies, carbs, and fat and some sort of dressing.

Most of the time we just throw together what we have on hand and it always turns out good. No recipe needed. But today I’m sharing a recipe for one because I can’t get enough of this combo right now.

This veggie power bowl is packed with loads of roasted veggies, greens, avocado, nuts, dried fruit, and tossed with a tahini dressing – it is my new favorite bowl!

We roast veggies all year round in our house, but I especially love them in the winter. Squash, beets, pumpkin, potatoes…they just feel like comfort food when the weather has a little chill in the air. I love adding warm veggies to cold salads to soften up the greens. It also adds a nice balance and texture contrast.

And it makes the perfect meatless Monday meal. We’ve started doing meatless Monday in our house in February and so far so good! I whipped up these power bowls one night and added tofu and we loved them – even Michael ate it up and loved it!

You can totally add some meat if to them if you want though. They also make a great dish for meal prep – roast the veggies in the beginning of the week and then assemble when you are ready.

Veggie Power Bowl

Easy and healthy roasted veggie power bowls packed with veggies, carbs, fiber, and healthy fats and full of flavor. They make a perfect light and satisfying meal and come together in quickly after the veggies are roasted. Make them for lunch or dinner and customize them to your liking!

Here is what you need:

butternut squash
parsnips
beet
kale
avocado
walnuts
dried cranberries
garlic powder
cumin
ground ginger
oil
salt and pepper

First prep your butternut squash, parsnips, and beets by peeling and cubing them. Add the butternut squash and parsnips to a large baking dish and toss with a little oil, garlic powder, and salt and pepper. Spread them out evenly on the baking sheet.

Then add the beets to a smaller baking dish and toss with oil, cumin, and salt and pepper and spread them out. You could roast them all together, but I find the beets bleed a little when you mix them.

While the veggies roast, massage the kale with a little oil and salt and pepper to help soften the leaves. The more you massage it, the more tender it will be. Then make the tahini dressing – see below for details on that.

When the veggies are done, all you have to do is assemble the bowls! Divide the kale, roasted veggies, walnuts, cranberries, and avocado into 3 bowls. Finally top it off with some tahini dressing and enjoy!

Vegan Tahini Dressing

A good dressing is what makes a power bowl or salad! You need something that will help bring it all together and that is exactly what this vegan tahini does. It’s a little sweet from the coconut aminos, nutty from the tahini, has some acidity from the lemon, and then a little kick from the red pepper flakes.

Here is what you need:

coconut aminos
tahini – my favorite brand of tahini is Soom – if you are looking to try it, use this link to save 10%
lemon juice
apple cider vinegar
garlic powder
ground ginger
red pepper flakes
salt and pepper

Simply place all ingredients into a small bowl and mix well to combine. If you want the sauce a little thicker, add more tahini. You can totally double or triple the recipe if you like more dressing or just to have on hand for other meals during the week!

Customize your Veggie Power Bowl

This recipe is really a template for making your own power bowl. If you don’t like beets, feel free to add a different veggie. You can also add grains, protein, more veggies, or anything else you like. Add the flavors you like and make it your own. Here are some suggestions to change it up:

veggies – swap out the butternut squash and root veggies for other ones. Roasted peppers, onions, mushrooms, carrots, broccoli, or cauliflower. Really any veggies will work!
grains – feel free to add quinoa, rice, or any grains you like
nuts – swap out the walnuts for pecans, almonds, or cashews
fruit – swap out the dried cranberries for raisins or even fresh fruit (apples, blueberries, or grapes would be good)

Protein Power Bowl

If you want more protein in these butternut squash power bowls, here are a few suggestions:

meat – shredded chicken, ground turkey, ground chicken, or ground beef would be great
vegetarian protein options – tofu (we’ve added it to these bowls and loved it), tempeh, seitan, and lentils all work well
fish – salmon or shrimp would be delicious
beans – chickpeas or black beans would be a good option (and they also add more protein!)
cheese – goat cheese or feta

More Healthy Vegetarian Dinner Recipes

Vegan Broccoli Cheese Soup

Air Fryer Buffalo Cauliflower

Roasted Red Pepper & Squash Soup

Healthy Instant Pot Eggplant Parmesan

Roasted Carrot & Arugula Salad with Avocado & Feta

Grilled Eggplant Pizza

5 from 3 votes

Winter Veggie Power Bowl

Author: Kelly Nardo

Easy veggie power bowl loaded with butternut squash, beets, parsnips, kale, avocado, walnuts, and dried cranberries and then tossed with a flavorful tahini dressing. Loaded with healthy fats, carbs, and fiber this vegan power bowl is gluten free, vegan, paleo, and customizable to your liking!

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Course: Main Course, Salad, Side Dish

Calories: 521kcal

Protein: 10g

Carbs: 63g

Fat: 28.5g

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: