Winter Veggie Power Bowl
A vibrant and hearty plant-based meal perfect for cold days. This bowl combines sweet roasted butternut squash, parsnips, and beets with crisp massaged kale and creamy avocado. Finished with a savory, umami-packed tahini dressing, it is a nutrient-dense, gluten-free, and vegan dish designed to keep you energized and satisfied through the busy winter season.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 2 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegan, Gluten-free, Paleo
Ingredients
2 tablespoons avocado oil
3 cups cubed butternut squash
3 medium parsnips, peeled and cubed
1 large beet, peeled and cubed
1 teaspoon garlic powder
4 cups kale, stems removed and chopped
1 ripe avocado, sliced
1/4 cup tahini
1 tablespoon lemon juice
1 tablespoon warm water
1 pinch sea salt
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash, parsnips, and beets with avocado oil and garlic powder on a large baking sheet.
Roast vegetables for 25-30 minutes until tender and caramelized.
While vegetables roast, place kale in a bowl and massage until softened.
Whisk tahini, lemon juice, and warm water in a small bowl to create the dressing.
Divide massaged kale into bowls, top with roasted root vegetables and fresh avocado slices.
Drizzle with the prepared tahini dressing and serve warm.
Notes
You can roast a large batch of vegetables in advance and store them in the fridge for up to 4 days for quick assembly. Add chickpeas or cooked quinoa for extra protein if desired.
Find it online: https://cookingwithramsay.com/winter-veggie-power-bowl/