Winter Veggie Power Bowl

About This Recipe

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!

Ingredients

• 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...
• 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

1. Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
2. 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
3. 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.
4. 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.
5. When veggies are done assemble the bowls. Divide kale, roasted veggies, walnuts, cranberries, and avocado between 3 bowls. Top with dressing and enjoy!