Roasted Vegetable Power Bowl

  • Roasted Vegetable Power Bowl
  • Roasted Vegetable Power Bowl
Posted on January 26, 2015

This is the kind of salad that I want to eat everyday for the rest of my life.

With a plate of cookies on the side. #balance.

But seriously, I’ve been eating this Roasted Vegetable Power Bowl almost everyday for lunch for the past couple of weeks. It falls into the category of salads that don’t really feel like salads. It’s substantial. And hearty. And won’t leave you feeling deprived. The only reason you’ll be left wanting more is because it’s so gosh darn delicious.

The recipe below is written for two servings. But what I actually do is roast up a whole mess of vegetables at the beginning of the week while I’m cooking up a big batch of quinoa. Then I can assemble one of these Power Bowls at a moments notice. Because when hunger strikes, you want to be at the ready.

Sometimes I switch out the sweet potato for butternut squash, or the broccoli for cauliflower. It just depends on what kind of mood I’m in and what I have on hand. Chickpeas are also great, as well as some chopped avocado for added creaminess. Whatever combination you choose, I guarantee you’ll feel like a million bucks after eating one of these!



Roasted Vegetable Power Bowl

Serves 2

Roasted Vegetable Power Bowl


  • For the Salad
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 2 small beets, trimmed, peeled and cut into 1-inch cubes
  • 2 cups broccoli florets
  • Extra-virgin olive oil
  • Salt
  • Black pepper
  • 2 cups mixed greens
  • 1 cup cooked quinoa
  • 1/4 cup almonds
  • 1 tablespoon fresh cilantro

  • For the Dressing
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon tahini paste
  • 2 tablespoons extra-virgin olive oil
  • 1 tsp. maple syrup


  1. Pre-heat your oven to 400 degrees.
  2. In a medium bowl, toss the cubed sweet potato with 1-2 tsp. of olive oil and a pinch of salt and pepper. Transfer to one side of a large rimmed baking sheet. In the same bowl, now season the cubed beets with olive oil, salt and pepper. Add these to the same rimmed baking sheet, but keep them separate from the sweet potatoes so the color of the beets doesn’t bleed into the sweet potatoes. Roast in your oven for 10 minutes.
  3. Add the broccoli florets to the same bowl and season with olive oil, salt and pepper in the same manner as you did for the sweet potatoes and beets. After 10 minutes, add the broccoli florets to the baking sheet with the sweet potatoes and beets, keeping them spaced away from the beets, and roast everything for an additional 10 minutes. Remove the vegetables from the oven and set aside.
  4. While the vegetables are roasting, make the dressing. In a small bowl stir together all of the ingredients until smooth.
  5. Assemble the salad. Divide the lettuce evenly between two bowls. Then top with the roasted vegetables, quinoa, almonds and cilantro, dividing all the ingredients evenly between the two bowls. Drizzle with the dressing. Serve immediately.


  • Love this idea of making a veggie bowl, Liz! I could totally eat this everyday, too. And I love the quinoa in here too, sounds perfect to go along with the sweet potatoes and broccoli!


    • Thanks, Gayle!

  • Power salads? I’m all in. Love the idea of butternut squash in there, too. And the combo of tahini paste and maple syrup?– damn. I’m hungry for a salad now and it’s only 8:30am.


    • Breakfast salad is totally a good idea. Then we can have cupcakes for lunch!

  • Ohh I NEED this for weekday lunches!


    • Yeah, it’s a great choice for weekday lunches. Thanks, Abby!

  • This is a beautiful bowl! There is nothing like roasted vegetables and making a salad of them is a great idea.


    • Thanks, Jennifer!

  • This is a bowl packed full of goodness! All tasty and healthy and so pretty too!


    • Thanks, Kathy! Pretty and delicious is a winning combination!

  • I can never get enough of these types of veggie bowls. SO healthful and tasty! I love your choice of roots, too – seriously making doe eyes at you right now. And that tahini dressing? Hand me a straw 😉


    • I’m glad somebody is making doe eyes at me. Ha ha ha! Thanks, Julia!

  • I love hearty salads, and this one looks right up my street! I love the idea of sweet potato and beetroot in there! Yum! x


    • Thanks, Isabella. No wimpy salads here!

  • Oh yeah, I’m with you! I could go for this everyday too! Just gorgeous!


    • All day, everyday! Thanks, Marissa!

  • Liz, I am so obsessed with bowl food right now!!! in fact, I just read something in bon appetit magazine about how to build the perfect bowl . . you did it right here, yo!!! love the roasted sweet potatoes! and yes! if this is all I had for the rest of my life (with a side of cookies), I’d be a-ok. 🙂


    • Oh glad I got it right! I need to go and check out that article now! XO

  • I’m with you on roasting a ton of vegetable at the beginning of the week and then eating them gradually throughout the week. It’s funny because I get sooo lazy about cooking actual lunch. I just open the fridge and see what’s in there and eat! That or just eat whatever I’m shooting.


    • Yeah you’d think that working from home would mean really great lunches everyday. But I do the same as you most days. Just scrounging around or eating “work” food. But I’m trying to be better lately!

  • This looks seriously delicious! Love all of the healthy goodness you packed in here and obsessed with the bright colors and that dressing 🙂


    • Isn’t it great how colorful, bright food just tastes better? Thanks, Medha!

  • Looks so hearty and satisfying, and that dressing sounds amazing! What a great lunch!


    • Yes to all those things! Thanks, Allie. 🙂

  • I think I could eat this everyday for lunch too! Beets, sweet potato, maple syrup – a winning combination. Must try.


    • Thank you! Let me know if you try it out!

  • I love this! This is a great lunch idea!!!


    • Thanks, Amanda! It’s perfect for lunch!

  • Now that is a bowl I could definitely power through! Gorg.


    • Thanks, Paula!

  • This looks superb and I love how customizable it is depending on what you have around and are I the mood for. Pinning for later!


    • Yeah! Thanks, Amanda!

  • This veggie bowl sounds amazing! Love that you roasted the veggies!


    • This time a year, I love having a few warm items in my salad. Thanks for stopping by, Kelley!

  • I love having roasted veggies in the fridge to assemble salads at a moment’s notice! These power bowls look delicious, and are the way I love to eat!


    • Thanks, Marcie. They are the best!

  • You know how I like to eat! Salads that don’t feel like salads are the best!


    • No wimpy salads here! Thanks, Maryanne!

  • Big bowls of veggie goodness like this ARE MY LIFE. SO in love right now!


    • Thanks, Joanne!!

  • This looks like an AMAZING salad!! Beets are my favorite and the tahini dressing sounds awesome!


    • Thanks, Jess! I think it’s amazing too! 🙂

  • This is amazing. I love it! Thank you so much!


    • Thank you, Helen! I’m so glad you are enjoying it!

  • I am doing an elimination diet right now and I am not supposed to have sesame seeds. What could I substitute for tahini? Almond Butter? Thanks!


    • Hi Cindy! Almond butter or cashew butter would probably work great. Let me know how it turns out!

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