Description
A nourishing and vibrant bowl featuring roasted sweet potatoes, a variety of vegetables, and a creamy turmeric-tahini dressing.
Ingredients
Scale
- 2 cups sweet potato, cubed (3/4-inch pieces)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup red cabbage, shredded
- 1 medium beet, cubed
- 4 cups baby kale or spinach
- 2 cups arugula
- 1.5 pounds wild-caught salmon fillets (or 2 cans chickpeas for vegan)
- 1 ripe avocado, sliced
- 1/4 cup raw walnuts, chopped
- 2 tablespoons hemp hearts
- 2 tablespoons pumpkin seeds
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 3 tablespoons avocado oil (divided)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- Sea salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh turmeric, grated (or 1/2 tsp ground)
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon raw honey or maple syrup
- 1/4 teaspoon black pepper (for dressing)
- 1/4 teaspoon sea salt (for dressing)
- 3–4 tablespoons filtered water (to thin dressing)
- Pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 425°F and line two large baking sheets with parchment paper.
- Prepare vegetables: Cube sweet potato, cut broccoli, slice bell pepper, cube beets, and shred cabbage.
- Toss sweet potato with 1 tablespoon avocado oil, cumin, turmeric, salt, and pepper, and spread on one baking sheet.
- Arrange broccoli, bell pepper, and beets on the second baking sheet and toss with 1 tablespoon oil, salt, pepper, and smoked paprika.
- Roast sweet potatoes for 25-30 minutes, flipping halfway.
- Roast other vegetables for 20-25 minutes until tender with caramelized edges.
- If using salmon, season with salt, pepper, and turmeric. Roast for 12-15 minutes until cooked through. If using chickpeas, toss with oil and spices and roast for 25-30 minutes until crispy.
- To make the dressing, whisk tahini, lemon juice, vinegar, turmeric, ginger, garlic, honey, black pepper, and salt, adding water until pourable.
- Massage kale with olive oil and salt until softened, then mix with arugula.
- Assemble bowls with massaged greens, roasted vegetables, protein, avocado slices, walnuts, hemp hearts, and pumpkin seeds.
- Garnish with cilantro, parsley, and mint. Drizzle each bowl with dressing and serve extra dressing on the side.
Notes
Storage tips: Store components separately for best freshness. Reheat roasted vegetables and salmon at 350°F for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 60mg