Description
This nutrient-dense Winter Veggie Power Bowl brings warmth and nourishment to your table during colder months. Featuring caramelized roasted butternut squash, earthy beets, and nutty parsnips tossed with aromatic cumin and garlic, it is served over a vibrant bed of fresh kale. Finished with crunchy walnuts and tart dried cranberries, this plant-based meal is drizzled with a zesty ginger-tahini dressing for a perfect balance of textures and flavors. It is a grounding, comforting, and wholesome dish that supports energy and well-being, perfect for meal prep.
Ingredients
2 tablespoons avocado oil (divided)
3 cups cubed butternut squash
3 medium parsnips, peeled and cubed
1 teaspoon garlic powder
1 large beet, peeled and cubed
1/2 teaspoon ground cumin
6 cups packed kale, roughly chopped
1/3 cup walnuts, roughly chopped
1/3 cup dried cranberries
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon fresh grated ginger
1-2 tablespoons warm water (to thin dressing)
Instructions
Preheat your oven to 400°F (200°C).
Place cubed butternut squash, parsnips, and beets on a large baking sheet.
Drizzle with 1 tablespoon of avocado oil and sprinkle with garlic powder, cumin, salt, and pepper.
Toss well to coat and roast for 25-30 minutes until tender and caramelized.
While vegetables roast, massage the kale with the remaining tablespoon of avocado oil until soft.
Whisk together tahini, lemon juice, ginger, and warm water in a small bowl until smooth.
Divide the massaged kale into serving bowls.
Top with the roasted root vegetables, chopped walnuts, and dried cranberries.
Drizzle with the ginger-tahini dressing before serving.
Notes
Store roasted vegetables in an airtight container for up to 4 days. Massage the kale right before serving for the best texture. You can add chickpeas or lentils for extra plant-based protein if desired.