Winter Veggie Power Bowl

Veggie power bowl with kale, butternut squash, parsnips, beets, avocado, walnuts, and dried cranberries. It is topped with tahini dressing. Next to is is another bowl, half an avocado, bowl of walnuts, and a kitchen towel.

5 from 3 votes

Winter Veggie Power Bowl

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!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword Vegan Power Bowl, Veggie Power Bowl, Winter Vegetarian Recipes

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 521kcal

Author Kelly Nardo

Ingredients

Veggie Power Bowl

2 tablespoons avocado oil (divided)
3 cups cubed butternut squash (415 grams)
3 medium parsnips, peeled and cubed (2 heaping cups/270 grams)
1 teaspoon garlic powder
1 large beet, peeled and cubed (2 cups/275 grams)
1/2 teaspoon cumin
6 cups packed kale, roughly chopped (180 grams)
1/3 cup walnuts (roughly chopped)
1/3 cup dried cranberries
1 small small avocado, sliced (100 grams)
salt and pepper, to taste
additional add ons: quinoa, chickpeas, roasted chicken, goat cheese...

Vegan Tahini Dressing

2 tablespoons tahini
2 tablespoons coconut aminos
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4-1/2 teaspoon red pepper flakes
salt and pepper, to taste

Instructions

Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
Roast the veggies. In a medium bowl mix together butternut squash, parnships, 1 tablespoon avocado oil, garlic powder, and salt and pepper. Place on baking sheet making sure veggies are spread out evenly. In the same bowl add beets, 1/2 tablespoon avocado oil, cumin, and salt and pepper and mix to combine. Place on same baking sheet or another one if more room is needed. Roast for 35-40 minutes until soft and fork tender
While the vegetables roast, place kale in a bowl and massage with 1/2 tablepsoon avocado oil and a pinch of salt and pepper until leaves become tender and soft.
Make the dressing. Mix all ingredients into a bowl and whisk to combine. Add a little water if you want a thinner consistency or more tahini if you want it thicker.
When veggies are done assemble the bowls. Divide kale, roasted veggies, walnuts, cranberries, and avocado between 3 bowls. Top with dressing and enjoy!

Notes

Try to get the butternut squash, parsnips, and beets in uniform shapes to ensure even cooking. I find the parsnips and beets take a little longer, so I usually cut those a little smaller.

Nutrition