This Winter Veggie Power Bowl is perfect for cold weather. These veggies are in season, meaning you benefit from their freshness and nutrient density, and should be easy to find at your farmer’s market or local grocery store.


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 avocado, sliced (100 grams)

salt and pepper, to taste

additional add-ons: quinoa, chickpeas, roasted chicken, goat cheese…

1/4 teaspoon garlic powder

1/4-1/2 teaspoon red pepper flakes

salt and pepper, to taste

Vegan Tahini Dressing

2 tablespoons tahini

2 tablespoons coconut amino

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

1/4 teaspoon ground ginger

Preheat the oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.

Roast the veggies. Mix butternut squash, parsnips, 1 tablespoon avocado oil, garlic powder, and salt and pepper in a medium bowl. Place on baking sheet, making sure veggies are spread out evenly. In the same bowl, add beets, 1/2 tablespoon avocado oil, cumin, salt, and pepper, and combine. Place on the 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 tablespoon 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 the veggies are done, assemble the bowls. Divide kale, roasted veggies, walnuts, cranberries, and avocado between 3 bowls. Top with dressing and enjoy!


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