Whole30 Vegetarian Power Bowls
Ingredients
The Vegetables
-
2
tablespoons
extra-virgin olive oil or melted coconut oil
-
1
small
red onion
-
2
large
sweet potatoes
-
2
teaspoons
chili powder
-
¾
teaspoon
salt
-
¾
teaspoon
ground black pepper
-
1
small head
broccoli or cauliflower
-
1
small bunch
kale
The Dressing
-
3
tablespoons
lemon juice
-
3
tablespoons
tahini or natural almond butter
-
1
clove
garlic
-
½-1
teaspoon
ground cumin
-
¼
teaspoon
kosher salt
-
4
large
hard-boiled eggs
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Place onions and sweet potatoes on the baking sheet, drizzle with olive oil, and season with chili powder, salt, and pepper. Bake for 10 minutes.
- Chop broccoli or cauliflower into florets and add to the baking sheet after flipping the sweet potatoes. Season and bake for an additional 20 to 25 minutes.
- Add kale to the pan and bake for 5 more minutes.
- Prepare the dressing by mixing lemon juice, tahini, garlic, cumin, and salt in a bowl, adding hot water to combine.
- Cut the roasted vegetables into pieces, divide among bowls, top with halved hard-boiled eggs, and drizzle with tahini dressing.
Nutrition Facts (estimated)
Servings
4
Calories
427
Total fat
19g
Total carbohydrates
52g
Total protein
16g
Sodium
0mg
Cholesterol
187mg
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