Roasted Vegetable Power Bowl |

Roasted Vegetable Power Bowl

This post was originally published here on January 26, 2015. I’ve since updated the photographs and text. Because let’s be honest, the photographs weren’t that great before!

This is the kind of salad I want to eat every damn day. Forever and ever. Until I’m old and cranky (crankier?) and my teeth are falling out. And then at that point, I’ll just toss the entire thing into my blender and turn it into a smoothie bowl.

But seriously, I’ve been eating this Roasted Vegetable Power Bowl (or some very similar version of it) everyday for lunch for the past couple of weeks. It’s one of those salads that doesn’t really feel like a salad. It’s substantial and hearty. And it won’t leave you feeling deprived. In fact, the only reason you’ll be left wanting more is because it’s so gosh darn delicious. Second helpings are highly encouraged.

Roasted Vegetable Power Bowl |

I’ve written the recipe out below so it makes two servings. But what I actually do in real life is roast up a whole mess of vegetables at the beginning of the week, cook up a big pot of quinoa and make a big jar of the tahini dressing. Then I can assemble one of these bowls at a moments notice anytime throughout the week. Because when hunger strikes, you want to be ready and willing to strike back.

Sometimes I switch out the sweet potatoes for butternut squash. Or substitute cauliflower for the broccoli. You can also use brown rice as a base instead of the quinoa. Oh and a few slices of avocado never hurt anyone. Basically, it’s a choose your own adventure kind of situation. You can build these bowl in any which way to suit your tastes preferences (and to accommodate whatever you might have lingering in your crisper drawer!).

Roasted Vegetable Power Bowl |

I try to keep the vegetables somewhat separated on the baking sheet so the color of the beets doesn’t bleed into everything. But it’s not really necessary. Unless of course you want to snap a dope photo and Instagram that shit. Then by all means, be a little fussy with those vegetables.



Roasted Vegetable Power Bowl

Roasted Vegetable Power Bowl

At a Glance:
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


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:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon tahini paste
  • 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. Transfer the baking sheet to your pre-heated over and roast 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 then return your baking sheet to your oven for another 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. You can add a tablespoon of water to thin the dressing, if you prefer.
  5. To assemble the bowls, divide the lettuce evenly between two bowls. Then top with the roasted vegetables, cooked quinoa, almonds and cilantro, dividing all the ingredients evenly between the two bowls. Drizzle with the dressing. Serve immediately.

57 comments on “Roasted Vegetable Power Bowl”

  1. 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!

  2. 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.

  3. Ohh I NEED this for weekday lunches!

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

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

  6. 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 😉

  7. 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

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

  9. 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. 🙂

  10. 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!

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

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

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

  14. I love this! This is a great lunch idea!!!

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

  16. 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!

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

  18. 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!

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

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

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

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

  23. 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!

  24. Pingback: 17 Healthy Salads That Aren’t Rabbit Food | WIN-WIN FOOD

  25. I love veggie bowels because they make great lunches the next day, I will definitely be trying this one. Also, is it just me or do those almonds look huge in the photo?

    • I hope you try it out. And the almonds are just regular almonds I got from the grocery store. Not sure if they look any different to me?

  26. This is totally my kind of salad Liz! Nice and hearty. I’d do the sweet potatoes because they’re a favorite! Love the dressing!

  27. SO glad you brought this one back, Liz, because somehow I missed it before and that is a dayum shame! I can totally see why you want to eat this every day of your life for ever and EVER, because YUM! Roasted veggies are the jam, so this power bowl is SCREAMING my name! Pinned! Cheers, lovely!

  28. I’m loving your updates, Liz! This bowl is perfect for gray wintery days… hearty, yet comforting, bright and sunny! Just what I need after a morning of SNOW! That tahini dressing is fabulous!

  29. Hi,

    I just had the roasted vegetable power bowl, delicious!!!!! I was skeptical about it tasting good. I love everything about it. It’s a keeper.

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