Go Back
Roasted Veggie Power Bowls with Maple Tahini Dressing

Roasted Veggie Power Bowls with Maple Tahini Dressing

Chelsea Colbath
A power-packed meal made with greens, grains, roasted veggies, and a tangy-sweet maple tahini dressing.
Print Pin It
5 minutes
TOTAL TIME: 25 minutes
Time 30 minutes
Servings 4

Ingredients
  

  • 1 delicata squash
  • 1 red bell pepper
  • 1 small red onion
  • 2 medium-large beets
  • 2 Tablespoons avocado oil or melted coconut oil
  • 1/2 teaspoon each salt and black pepper
  • 1 cup dry grains of your choice like farro, quinoa, brown rice, etc. I used farro in the pictures.
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon turmeric

For Serving

  • 4 cups baby greens of choice such as spinach, kale, arugula, etc
  • 2 avocados sliced
  • 1/4 cup raw pumpkin seeds

Maple Tahini Dressing

  • 1 1/2 Tablespoons maple syrup
  • 3 Tablespoons tahini
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon each salt and black pepper

Instructions
 

  • 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper (optional, for easier clean-up).
  • 2. Cut the vegetables: slice the delicata squash in half lengthwise, and scoop out the seeds. Then slice into half-inch pieces, and place on the sheet pan. Cut the onion, pepper, and beets into 1-inch pieces.
  • 3. Arrange the vegetables on the pan (they can be mixed up together or separated, just know that the beets will stain the rest of the veggies pink if they're mixed up), and drizzle them with the avocado oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until all vegetables are tender.
  • 4. While the vegetables roast, cook your grain according to package directions. When done cooking, season with the salt, pepper, and turmeric, and let sit at room temperature until veggies are done roasting.
  • 5. For the dressing, put all ingredients into a small jar, put on the lid, and shake to combine (alternately, whisk together in a small bowl).
  • 6. To assemble, place 1 cup of greens in the bottom of a large bowl. Scoop on a quarter of the cooked grains, a quarter of the roasted veggies, and half an avocado. Sprinkle with pumpkin seeds, and drizzle with maple-tahini dressing. Serve immediately.
  • 7. Store leftovers in separate containers and assemble as needed throughout the week. Or, if you want to pack your lunches for the week in one day, assemble 4 power bowls, and leave the dressing on the side. Leftovers stay fresh in the fridge for up to 5 days.

Notes

Any vegetables you love can be used in place of, or in addition to, the delicata, pepper, onion, and beets used here. Try brussels sprouts, broccoli, cauliflower, carrots, sweet potatoes, butternut squash, etc. Just make sure to cut everything into small pieces so they roast evenly.