This power bowl is part roasted vegetable bowl, part creamy dressing, and part lean protein.<\/p>\n
Ingredients<\/h1>\n\nFOR THE VEGETABLES:<\/h4>\n\n- \u00a02<\/span>\u00a0tablespoons<\/span>\u00a0extra-virgin olive oil<\/a><\/span>\u00a0\u2014 or melted coconut oil<\/a>, divided
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Whole30-Vegetarian-Recipe-Power-Bowl-1-150x150.jpg\")
<\/span><\/li>\n- \u00a01<\/span>\u00a0small red onion<\/span>\u00a0\u2014 cut into wedges<\/span><\/li>\n
- \u00a02<\/span>\u00a0large sweet potatoes<\/span>\u00a0\u2014 scrubbed with skins on, halved lengthwise<\/span><\/li>\n
- \u00a02<\/span>\u00a0teaspoons<\/span>\u00a0chili powder<\/span><\/a>\u00a0\u2014 divided<\/span><\/li>\n
- \u00a03\/4<\/span>\u00a0teaspoon<\/span>\u00a0salt<\/span>\u00a0\u2014 divided<\/span><\/li>\n
- \u00a03\/4<\/span>\u00a0teaspoon<\/span>\u00a0black pepper<\/span>\u00a0\u2014 divided<\/span><\/li>\n
- \u00a01<\/span>\u00a0small head broccoli<\/span>\u00a0\u2014 or cauliflower<\/span><\/li>\n
- \u00a01<\/span>\u00a0small bunch kale<\/span>\u00a0\u2014 large stems removed<\/span><\/li>\n<\/ul>\n<\/div>\n\n
FOR THE DRESSING:<\/h4>\n\n- \u00a03<\/span>\u00a0tablespoons<\/span>\u00a0lemon juice<\/span>\u00a0\u2014 about 1 small lemon<\/span><\/li>\n
- \u00a03<\/span>\u00a0tablespoons<\/span>\u00a0tahini<\/span><\/a>\u00a0\u2014 or swap natural almond butter<\/a><\/span><\/li>\n
- \u00a01<\/span>\u00a0clove<\/span>\u00a0garlic<\/span>\u00a0\u2014 minced<\/span><\/li>\n
- \u00a01\/2-1<\/span>\u00a0teaspoon<\/span>\u00a0ground cumin<\/a><\/span><\/li>\n
- \u00a01\/4<\/span>\u00a0teaspoon<\/span>\u00a0kosher salt<\/span><\/li>\n
- \u00a04<\/span>\u00a0hard-boiled eggs<\/span>\u00a0\u2014 or soft-boiled, see recipe notes<\/span><\/li>\n
- <\/li>\n<\/ul>\n<\/div>\n\n\n\n
Instructions<\/h1>\n\n\n- \nPlace a rack in the center of your oven and preheat the oven to 200 degrees C.<\/div>\n<\/li>\n
- \nPlace the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.<\/div>\n<\/li>\n
- \nWhile the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are<\/div>\n<\/li>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Easy-Whole30-Power-Bowl-Vegetarian-150x150.jpg\")
\n\u00a0cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1\/4 teaspoon salt, 1\/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.<\/div>\n<\/li>\n- \nRemove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.<\/div>\n<\/li>\n
- \nWhile vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1\/2 teaspoon additional cumin as desired.<\/div>\n<\/li>\n
- \nTo serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hard-boiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Recipe Notes<\/h3>\n\n\n\n- To cook hardboiled eggs: you can make these in your Instant Pot<\/a> (this is a great tutorial<\/a>) or on your stove by following the directions in\u00a0step 3 of this post<\/a>.<\/li>\n
- Leftovers: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store dressing in a jar in the refrigerator and eggs in the refrigerator for up to 1 week. Reheat the vegetables gently in the microwave, and then top with the egg and dressing just before serving.<\/li>\n
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Recipe from wellplated.com<\/a><\/p>\n <\/p>\n
FOR THE VEGETABLES:<\/h4>\n\n- \u00a02<\/span>\u00a0tablespoons<\/span>\u00a0extra-virgin olive oil<\/a><\/span>\u00a0\u2014 or melted coconut oil<\/a>, divided<\/span><\/li>\n
- \u00a01<\/span>\u00a0small red onion<\/span>\u00a0\u2014 cut into wedges<\/span><\/li>\n
- \u00a02<\/span>\u00a0large sweet potatoes<\/span>\u00a0\u2014 scrubbed with skins on, halved lengthwise<\/span><\/li>\n
- \u00a02<\/span>\u00a0teaspoons<\/span>\u00a0chili powder<\/span><\/a>\u00a0\u2014 divided<\/span><\/li>\n
- \u00a03\/4<\/span>\u00a0teaspoon<\/span>\u00a0salt<\/span>\u00a0\u2014 divided<\/span><\/li>\n
- \u00a03\/4<\/span>\u00a0teaspoon<\/span>\u00a0black pepper<\/span>\u00a0\u2014 divided<\/span><\/li>\n
- \u00a01<\/span>\u00a0small head broccoli<\/span>\u00a0\u2014 or cauliflower<\/span><\/li>\n
- \u00a01<\/span>\u00a0small bunch kale<\/span>\u00a0\u2014 large stems removed<\/span><\/li>\n<\/ul>\n<\/div>\n\n
FOR THE DRESSING:<\/h4>\n\n- \u00a03<\/span>\u00a0tablespoons<\/span>\u00a0lemon juice<\/span>\u00a0\u2014 about 1 small lemon<\/span><\/li>\n
- \u00a03<\/span>\u00a0tablespoons<\/span>\u00a0tahini<\/span><\/a>\u00a0\u2014 or swap natural almond butter<\/a><\/span><\/li>\n
- \u00a01<\/span>\u00a0clove<\/span>\u00a0garlic<\/span>\u00a0\u2014 minced<\/span><\/li>\n
- \u00a01\/2-1<\/span>\u00a0teaspoon<\/span>\u00a0ground cumin<\/a><\/span><\/li>\n
- \u00a01\/4<\/span>\u00a0teaspoon<\/span>\u00a0kosher salt<\/span><\/li>\n
- \u00a04<\/span>\u00a0hard-boiled eggs<\/span>\u00a0\u2014 or soft-boiled, see recipe notes<\/span><\/li>\n
- <\/li>\n<\/ul>\n<\/div>\n\n\n\n
Instructions<\/h1>\n\n\n- \nPlace a rack in the center of your oven and preheat the oven to 200 degrees C.<\/div>\n<\/li>\n
- \nPlace the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.<\/div>\n<\/li>\n
- \nWhile the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are<\/div>\n<\/li>\n
- \n\u00a0cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1\/4 teaspoon salt, 1\/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.<\/div>\n<\/li>\n
- \nRemove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.<\/div>\n<\/li>\n
- \nWhile vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1\/2 teaspoon additional cumin as desired.<\/div>\n<\/li>\n
- \nTo serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hard-boiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Recipe Notes<\/h3>\n\n\n\n- To cook hardboiled eggs: you can make these in your Instant Pot<\/a> (this is a great tutorial<\/a>) or on your stove by following the directions in\u00a0step 3 of this post<\/a>.<\/li>\n
- Leftovers: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store dressing in a jar in the refrigerator and eggs in the refrigerator for up to 1 week. Reheat the vegetables gently in the microwave, and then top with the egg and dressing just before serving.<\/li>\n
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Recipe from wellplated.com<\/a><\/p>\n <\/p>\n
<\/span><\/li>\n\nFOR THE DRESSING:<\/h4>\n
FOR THE DRESSING:<\/h4>\n\n- \u00a03<\/span>\u00a0tablespoons<\/span>\u00a0lemon juice<\/span>\u00a0\u2014 about 1 small lemon<\/span><\/li>\n
- \u00a03<\/span>\u00a0tablespoons<\/span>\u00a0tahini<\/span><\/a>\u00a0\u2014 or swap natural almond butter<\/a><\/span><\/li>\n
- \u00a01<\/span>\u00a0clove<\/span>\u00a0garlic<\/span>\u00a0\u2014 minced<\/span><\/li>\n
- \u00a01\/2-1<\/span>\u00a0teaspoon<\/span>\u00a0ground cumin<\/a><\/span><\/li>\n
- \u00a01\/4<\/span>\u00a0teaspoon<\/span>\u00a0kosher salt<\/span><\/li>\n
- \u00a04<\/span>\u00a0hard-boiled eggs<\/span>\u00a0\u2014 or soft-boiled, see recipe notes<\/span><\/li>\n
- <\/li>\n<\/ul>\n<\/div>\n\n\n\n
Instructions<\/h1>\n\n\n- \nPlace a rack in the center of your oven and preheat the oven to 200 degrees C.<\/div>\n<\/li>\n
- \nPlace the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.<\/div>\n<\/li>\n
- \nWhile the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are<\/div>\n<\/li>\n
- \n\u00a0cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1\/4 teaspoon salt, 1\/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.<\/div>\n<\/li>\n
- \nRemove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.<\/div>\n<\/li>\n
- \nWhile vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1\/2 teaspoon additional cumin as desired.<\/div>\n<\/li>\n
- \nTo serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hard-boiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Recipe Notes<\/h3>\n\n\n\n- To cook hardboiled eggs: you can make these in your Instant Pot<\/a> (this is a great tutorial<\/a>) or on your stove by following the directions in\u00a0step 3 of this post<\/a>.<\/li>\n
- Leftovers: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store dressing in a jar in the refrigerator and eggs in the refrigerator for up to 1 week. Reheat the vegetables gently in the microwave, and then top with the egg and dressing just before serving.<\/li>\n
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Recipe from wellplated.com<\/a><\/p>\n <\/p>\n
\n
\n
\nInstructions<\/h1>\n
Instructions<\/h1>\n\n\n- \nPlace a rack in the center of your oven and preheat the oven to 200 degrees C.<\/div>\n<\/li>\n
- \nPlace the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.<\/div>\n<\/li>\n
- \nWhile the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are<\/div>\n<\/li>\n
- \n\u00a0cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1\/4 teaspoon salt, 1\/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.<\/div>\n<\/li>\n
- \nRemove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.<\/div>\n<\/li>\n
- \nWhile vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1\/2 teaspoon additional cumin as desired.<\/div>\n<\/li>\n
- \nTo serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hard-boiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Recipe Notes<\/h3>\n\n\n\n- To cook hardboiled eggs: you can make these in your Instant Pot<\/a> (this is a great tutorial<\/a>) or on your stove by following the directions in\u00a0step 3 of this post<\/a>.<\/li>\n
- Leftovers: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store dressing in a jar in the refrigerator and eggs in the refrigerator for up to 1 week. Reheat the vegetables gently in the microwave, and then top with the egg and dressing just before serving.<\/li>\n
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Recipe from wellplated.com<\/a><\/p>\n <\/p>\n
- \n
- \nPlace a rack in the center of your oven and preheat the oven to 200 degrees C.<\/div>\n<\/li>\n
- \n
Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.<\/div>\n<\/li>\n- \n
While the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are<\/div>\n<\/li>\n\n\u00a0cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1\/4 teaspoon salt, 1\/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.<\/div>\n<\/li>\n- \n
Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.<\/div>\n<\/li>\n- \n
While vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1\/2 teaspoon additional cumin as desired.<\/div>\n<\/li>\n- \n
To serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hard-boiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe Notes<\/h3>\n
\n\n- \n
- To cook hardboiled eggs: you can make these in your Instant Pot<\/a> (this is a great tutorial<\/a>) or on your stove by following the directions in\u00a0step 3 of this post<\/a>.<\/li>\n
- Leftovers: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store dressing in a jar in the refrigerator and eggs in the refrigerator for up to 1 week. Reheat the vegetables gently in the microwave, and then top with the egg and dressing just before serving.<\/li>\n
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Recipe from wellplated.com<\/a><\/p>\n
<\/p>\n
- \n