Plant-Based Power Bowl: roasted beet, sweet potato, & carrots, blanched asparagus, mixed greens with a tahini chive vinaigrette
Ready In:
30 min
Servings
4
Good For:
Dinner, vegan, lunch
Ingredients
– 2 large beets, peeled and sliced
– 1 large sweet potato, peeled and cubed
– 4 medium carrots, halved
– 2 tbs grapeseed oil
– 1 bunch asparagus
– 2 tbs tahini
– 2 tbs freshly chopped chives
– 2 tbs honey
– 1 tbs balsamic vinegar
– 1/4 cup Greek yogurt
– 1 tbs olive oil
– Salt & pepper to taste
– 8 cups mixed power greens
– 3 oz chèvre or goat cheese (optional)
– 1 large sweet potato, peeled and cubed
– 4 medium carrots, halved
– 2 tbs grapeseed oil
– 1 bunch asparagus
– 2 tbs tahini
– 2 tbs freshly chopped chives
– 2 tbs honey
– 1 tbs balsamic vinegar
– 1/4 cup Greek yogurt
– 1 tbs olive oil
– Salt & pepper to taste
– 8 cups mixed power greens
– 3 oz chèvre or goat cheese (optional)
Step by Step Instructions
Step 1
Preheat oven to 425°F. Prep and season your vegetables, coating them with grapeseed oil, salt and pepper. Keep the beets and sweet potatoes somewhat uniform in size to allow for even cooking times. Roast vegetables in the oven for 20-25 minutes, until fork tender and slightly caramelized. Turn halfway through cooking process for even browning.
Step 2
Bring a pot of lightly salted water to a boil. Add asparagus and allow to sit in water for approximately 60 seconds until verdant. Quickly remove and plunge into ice water to blanch the asparagus. Once cooled, cut into bite size chunks.
Step 3
Add tahini, chives, honey, balsamic vinegar, Greek yogurt, olive oil, salt and pepper to a mason jar and shake. Taste and season as needed. You can also add heat here if you would like (e.g., harissa paste, chili flake, jalapeno).
Step 4
Lightly dress power greens with homemade vinaigrette. Add chunks of goat cheese and roasted vegetables to salad and toss together. *For vegan option, omit goat cheese entirely and substitute additional olive oil for Greek yogurt.
