Roasted Winter Veggie Power Bowl

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado, small
  • 1 Beet, peeled and cubed (2 cups, large
  • 2 1/2 cups Butternut squash
  • 1/3 cup Cranberries, dried
  • 1/4 tsp Ginger, ground
  • 4 cups Kale, packed
  • 2 Parsnips, peeled and cubed (1 1/4 cups, large
  • 1 1/4 tsp Powdered garlic

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 pinch Salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 1/3 tbsp Avocado oil or coconut oil
  • 1 tsp Avocado oil or olive oil

• Nuts & Seeds

  • 1 tbsp Coconut aminos
  • 1/2 tsp Cumin
  • 1/3 cup Walnuts

• Liquids

  • 1 Water

Found on eatthegains.com

Description

Ingredients

• 2 large parsnips, peeled and cubed (1¼ cups)
• 2½ cups cubed butternut squash
• 1 tablespoon avocado oil or coconut oil
• 1 teaspoon garlic powder
• 1 large beet, peeled and cubed (2 cups)
• 1 teaspoon avocado oil or coconut oil
• ½ teaspoon cumin
• salt and pepper, to taste
• 4 cups packed kale, roughly chopped
• 1 teaspoon avocado oil or olive oil
• pinch of salt
• ⅓ cup walnuts
• ⅓ cup dried cranberries
• 1 small avocado, sliced
• 1 tablespoon tahini
• 1 tablespoon coconut aminos
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ¼ teaspoon ground ginger
• ¼ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• salt and pepper, to taste,
• water for thinning, optional

Directions

• Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
• Roast the veggies. In a medium bowl mix together parsnips, butternut squash, 1 tablespoon avocado oil, garlic powder, and salt and pepper. Place on baking sheet making sure veggies are spread out evenly. In the same bowl add beets, 1 teaspoon avocado oil, cumin, and salt and pepper and mix to combine. Place on same baking sheet or another one if more room is needed. Roast for 35-40 minutes until soft.
• While the vegetables roast, place kale in a bowl and massage with 1 teaspoon avocado oil and a pinch of salt until leaves become tender and soft.
• Make the dressing. Mix all ingredients into a bowl and whisk to combine. Add a little water if you want a thinner consistency.
• When veggies are done assemble the bowls. Divide kale, veggies, walnuts, cranberries, and avocado between 3-4 bowls. Top with dressing and enjoy!