Description

This Roasted Vegetable Power Bowl features a mix of roasted sweet potatoes, carrots, broccoli, and red onions with a creamy tahini dressing, providing a vibrant and nutritious meal.

Ingredients

Scale

2 cups Cooked Quinoa or Farro
1 large Sweet Potato (cubed)
2 cups Broccoli Florets
2 large Carrots (sliced)
1 small Red Onion (wedged)
3 tablespoons Avocado Oil or Extra Virgin Olive Oil
Garlic Powder, Sea Salt, Black Pepper to taste
2 tablespoons Tahini
2 tablespoons Lemon Juice
2 tablespoons Maple Syrup

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Instructions

Preheat and Prep: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper
Cut the Vegetables: Chop the sweet potato, carrots, broccoli, and red onion into uniform, bite-sized pieces
Season and Coat: In a large mixing bowl, toss the vegetables with avocado oil, sea salt, black pepper, and garlic powder
Arrange on the Pan: Spread the vegetables in a single layer on your prepared baking sheet
Roast: Roast for 25 to 30 minutes, tossing halfway through for even browning
Prepare the Dressing: Whisk together tahini, lemon juice, maple syrup, and a splash of warm water until creamy
Assemble: Divide cooked grains into bowls, top with roasted vegetables, and drizzle with tahini dressing

Notes

To keep the ingredients fresh, store the dressing separately. Reheat in an air fryer or toaster oven for best texture.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 7 g
Sodium: 310 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 15.5 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 12 g
Protein: 11 g
Cholesterol: 0 mg