VEGGIE POWER BOWL "In the Bowl"

 

Butternut squash, beets, parsnips, kale, avocado, walnuts, and dried cranberries are blended in a savory tahini dressing for an easy veggie power bowl. This vegan power bowl is packed with healthy fats, carbohydrates, and fiber and is gluten-free, vegan, paleo, and customizable to your desire.

 

2 tablespoons avocado oil divided

3 cups cubed butternut squash

3 medium parsnips, peeled and cubed 2 heaping cups

1 teaspoon garlic powder

1 large beet, peeled and cubed 2 cups

1/2 teaspoon cumin

6 cups packed kale, roughly chopped

1/3 cup walnuts chopped

1/3 cup dried cranberries

1 small avocado, sliced 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

 

Bake at 400 degrees F.  Cover 1-2 large baking pans with parchment paper. Roast the vegetables. Combine butternut squash, parnships, 1 tablespoon avocado oil, garlic powder, salt, and pepper in a wide mixing bowl. Arrange on a baking sheet, making sure the vegetables are uniformly distributed. In the same bowl, incorporate the beets, 1/2 tablespoon avocado oil, cumin, salt, and pepper. Arrange on the same baking sheet or another if extra space is required. 35-40 minutes, or until soft and fork-tender.

 

While the veggies roast, mix the kale in a bowl with 1/2 teaspoon avocado oil and a sprinkle of salt and pepper until the leaves are delicate and pliable.

Prepare the dressing. Inside a mixing basin, whisk together all of the components. If you want it lighter, add a little water; if you want it richer, add more tahini.

Whenever the vegetables are done, arrange the bowls. Distribute the greens, roasted vegetables, walnuts, cranberries, and avocado across three dishes. Dressing on top and serve!