Roasted root vegetables and your favorite grain, smothered in Roasted Garlic Tahini Dressing! This healthy, delicious and filling meal is easy to make and perfect for a busy weeknight.
“I don’t like vegan food.”
If I had a dollar for every time I’ve heard that come out of someone’s mouth I could buy a lot of vegan food. Such as, sweet potatoes, carrots, parsnips, chickpeas, onions, super greens, cremini mushrooms, brown rice, tahini, and garlic. Because, shocker, those foods are vegan. And those are the whole foods that you’ll find in this healthy and scrumptious Root Vegetable Power Bowl with Roasted Garlic Tahini Dressing.
Vegan food is awesome, yo!
Don’t get me wrong, I’m not bashing the non-vegans who have made that statement to my face. I get it, what they’re saying is that they don’t like vegan food that pretends to be animal food. They don’t like fake meat, fake cheese, or fake milk. For a few exceptions, like this. I don’t either. Most of the non-dairy cheese on the market is wretched. There are few meat imposters that I’d put in my mouth. And except for a few non-dairy milk brands, there are too many ingredients on the label. But my friends, those things don’t define vegan food. Sillies.
Vegan food is real food. It’s nourishing, cozy, exciting, lighter, better for you, and flipping delicious.
Just look at this Root Vegetable Power Bowl with Roasted Garlic Tahini Dressing. Gorgeous!
As I begin training for the half-marathons that I’m running in June and September, and the Chicago Marathon that I’m running in October, I’m really trying to focus on the foods that will make me stronger and faster. My training isn’t just about running, it’s about strengthening my muscles and making my entire body strong. Food is a huge part of that equation.
This roasted root vegetable bowl is a perfect example of what you should eat if you want cozy and filling comfort food that will help make you mean and lean.
Let’s start with the base of this yummy bowl.
Brown rice….
Manganese – One cup of cooked brown rice will give you 88% of this energy making, bone protecting, glowing skin making, blood sugar controlling, free radical smashing mineral. Booyah!
Brown rice is also high in fiber, the oil in brown rice lowers your cholesterol, it provides cardiovascular benefits, and the list goes on and on.
Next up, sweet potatoes….
These starchy tubers are an important source of vitamin A, which is vital for vision support, immune and inflammatory systems, cell growth support, blood sugar regulation, and more.
Then there are the carrots…..
Carrots and sweet potatoes are both important sources of vitamin A. Eating carrots protects your cardiovascular system and vision, and they have anti-cancer benefits
They’re a great source of potassium, which athletes need to prevent cramping. They’re also high in fiber and can help prevent gastrointestinal disorders.
Baby spinach….
Get your vitamin K, A, manganese, folate, magnesium, and iron right here folks. Eat your spinach!
Baby kale….
Kale is like spinach, it’s a super food that provides your body with a ton of vitamin K, A, C, and antioxidants. It’s the bomb.
Red Chard…..
Ditto on the vitamin K, A, and C. Chard also helps regulate blood sugar and supports bone health.
Crimini mushrooms…..
A great source of copper, which is important for energy, bone and tissue support, and cholesterol balance. They are also important for immune support, they have anti-inflammatory benefits, cardiovascular benefits, and anti-cancer benefits.
Chickpeas….
Protein, vitamins, minerals, fiber, and digestive tract support. The healthy way to build muscle.
WOWZA! That’s one big bowl of power. Who knew that you could get that much energy and body building protein from plants? 😉
So yes, this Root Vegetable Power Bowl with Roasted Garlic Tahini Dressing is healthy, but does it taste good?
Is Oprah rich? Does Donald Trump need a makeover? Duh, of course it’s good. It’s better than good.
The sweetness and caramel flavor of the roasted sweet potatoes, carrots, and parsnips are the perfect contrast for the slightly bitter sautéed greens. The chickpeas add a lovely earthy and nutty flavor, and the roasted garlic and tahini dressing is so rich, creamy, and savory. This bowl has all the things that make good food good. Balance. Balance of flavor and balance of textures.
Speaking of roasted garlic. Did you see this recipe on Tuesday? Check it out before you make the dressing.
Whether you’re training for a marathon or just trying to eat delicious food that’s good for you, this is the bowl to beat all bowls. Try it. You’ll like it. Just like Mikey.
Tell me:
Do you have any athletic goals for this year?
Have you heard the, “I don’t like vegan food” statement?
What are your plans for the weekend?
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Root Vegetable Power Bowl with Roasted Garlic Tahini Dressing
Equipment
- 1 Oven
- 1 Blender or Food Processor
Ingredients
For the bowl:
- 1 cup of uncooked brown rice – prepare according to instructions on package
- Juice from ½ of a lemon
- 1 large or 2 medium sweet potatoes – peeled and diced into 1 inch pieces
- 4 carrots – Peeled and cut into 1 inch pieces
- 4 parsnips – peeled and cut into 1 inch pieces
- 10 cremini mushrooms – cleaned with stems removed
- 15 ounce chickpeas – drained and rinsed well
- 6 cups of green power mix – baby spinach kale, and red swiss chard (you can use any type of greens that you like, this is what I used)
- Salt and pepper to taste
For the dressing:
- ½ cup of tahini
- 5 roasted cloves of garlic
- 3 tablespoons of balsamic vinegar
- ½ cup of water
- 1 teaspoon of cumin
- salt to taste
Instructions
- Preheat the oven to 375°F (190˚C) and line a roasting pan with parchment paper
- Note: Roast the garlic for the dressing while you’re roasting the vegetables. If you don’t want to roast the whole head (click on the recipe highlighted in the post above) you can roast five peeled cloves with the vegetables.
- Put the sweet potatoes, carrots, parsnips, and mushrooms on the baking sheet and cover with the lemon juice. Cover the pan with aluminum foil and roast for minutes. Shake the pan after 15 minutes. Uncover the pan and roast for another 15 minutes or until the edged of the vegetables are golden brown.
- While the vegetables are roasting cook the rice according to the instructions.
- While the rice and root vegetables are cooking sauté the power greens and chickpeas in a medium skillet with three tablespoons of water on medium heat. Cook until the chickpeas are heated through and the greens are slightly wilted.
- Divide the rice into two bowls and then top with equal amounts of vegetables and chickpeas. Toss with the dressing.
For the dressing:
- In a blender or food processor blend the tahini, garlic, vinegar, water, cumin, and salt until smooth and creamy. Add more water if the dressing is too thick to pour.
- Enjoy!
Notes
Nutrition
EJ says
I've never roasted veggies without olive oil before, but I'm excited to try lemon juice!
Linda Meyer says
Hi EJ! I don't use olive oil very often anymore. The veggies are great without it.
EJ says
Ok, just made this. Shut.the.front.door.com!! First of all, it's the prettiest thing I've made in a long time, but it tastes Uh-mazing! I haven't even plated it up yet, and I had to comment! My dressing isn't white, more dark beige, bit I don't even care. This is going into the rotation. Now.
Oh! Didn't even miss the olive oil. Glad I was brave and it paid off!
Linda Meyer says
LOl! Yay! We're so happy you enjoyed it. Tahini can vary in color so don't worry about that. Thank you for taking the time to let us know that you liked it, and we're thrilled that it's going on your meal rotation list. 🙂
Maria says
SO GOOD!!!!!!!!!
Linda Meyer says
Awww, thank you! 🙂
Katie says
In addition to "I don't like vegan food," my other favorites are "Where do you get your protein?" and "Eating that way is so expensive!" I personally have trouble finding either of those things to be an obstacle.
This was so cheap to make, and I can't wait to eat it all week because it makes so much!
I wanted to point out though that you never say what to do with the red onions in the instructions - I could only assume they get roasted with all the other veggies, but I recently made a different dressing that called for red onions in it, so it made me think for a second.
P.S. - I love how you break down each ingredient in terms of nutritional benefits! That's exactly the way I like to think of food. Can't wait to explore your other recipes!
Linda Meyer says
Hi Katie! Thanks for the kind words, I really appreciate it. The red onions are not supposed to be in the recipe, although you can never go wrong with red onions. I'm going to assume they made their way in when I changed my recipe plugin. Thanks for letting me know. 🙂
Laura // Chronicles of Passion says
I'm such a fan of tahini dressings - the perfect flavour and always nice and creamy. Plus I'd eat bowls every meal if I could! Great dish Linda!
Linda Meyer says
Tahini with roasted garlic is my favorite dressing. And I'm with you, bowls for dinner every day! Thanks, Laura, 🙂
Linda Meyer says
Hi Sarah! I thought I was a bad runner too, it's all in your mind. You'll do great!
Agnieszka Walewinder says
OMG, this bowl looks absolutely amazing!!! I would also top it up with some baked pumpkin - mniam mniam!! Perfect lunch!!
Linda Meyer says
Yum, baked pumpkin would be a fabulous addition to this bowl. Thank you, Agnieszka!
Ruth says
Hey girls, Trust me : I live in the rural south & all the guys down here are gun-totin' meat-eaters, who
shoot it, stuff it, or marry it. Really. I've heard it ALL : " Yeah, I hear what you're sayin' about cruelty
to animals 'n all, but I'm gonna eat my steak ! " Pretty sure, with the exception of the Seventh-Day-
Adventists, I'm the only vegan within a hundred mile radius. By-the-way : NICE weather here for
a couple of days so I'm prepping my garden beds. Sunny & 65 in Tennessee,
Linda Meyer says
Hi Ruth! LOL, you're too funny. It must be difficult being surrounded by meat eaters. I don't know too many hunters, but most of my friends love a good steak. I had a discussion with one of my best friends about down coats and pillows, and why I won't buy them anymore. She looked at me like I was crazy. And she's an animal lover. I told her if she watched a video on how the poor geese lose their feathers she'd never buy down again. She just smirked. Apparently she only loves certain animals. I love her so I'll just keep working on her. She'll eventually see the light.
Enjoy prepping those garden beds and the nice weather. It was 63° here yesterday, but so windy it almost knocked me over. Today is sunny and 53°. I can't wait to get outside. 🙂
Christine (Run Plant Based) says
Agreed on that comment and how many times I hear, "but food has to taste good!" Awesome running goals, my sister wants me to join her on an aggressive plan to run four half marathons before our whole in December. We'll see!
This recipe looks awesome, very hearty and I adore tahini. Thanks!
Linda Meyer says
It's so ridiculous! Take the dairy out of a vegetarian dish and it's vegan, same dish only healthier. Ugh!
Thanks, you and your sister have been having some great runs lately. It's 53° and sunny today so I'm going to get my long run in outside. Finally! 🙂
Natalie says
"I don't like vegan food" Well do you like any fruits veggies or grains? Well then you like vegan food!!! It's not like we are eating a complete new species of food over here haha! Oh the excuses. Love this bowl, love all the colors, love the breakdown by nutritional benefits. It's so easy to pack in the vitamins and minerals when you eat plant foods 🙂
Linda Meyer says
Right?! It just blows my mind. People are crazy. 🙂 Thanks, Natalie! 🙂
Strength and Sunshine says
A perfect bowl my friend! Isn't there something about just plain brown rice that is SOOO good! One of those random things I crave sometimes!
And obviously you know I am tahini crazy!!!! So....a given...and potatoes 😉 And chickpeas...okay..this is my perfect bowl <3
Linda Meyer says
Thanks, my friend! Yes, brown rice is so nutty and chewy, I just love it. I made this just for you. 😉