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, or 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.
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.
Get your vitamin K, A, manganese, folate, magnesium, and iron right here folks. Eat your spinach!
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.
Ditto on the vitamin K, A, and C. Chard also helps regulate blood sugar and supports bone health.
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.
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.
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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- 1 cup of uncooked brown rice – prepare according to instructions on package
- Juice from 1/2 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
- 1 15 ounce can of 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
- 1/2 cup of tahini
- 5 roasted cloves of garlic
- 3 tablespoons of balsamic vinegar
- 1/2 cup of water
- 1 teaspoon of cumin
- 1/2 teaspoon of finely ground sea salt
Preheat the oven to 375° 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.
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.
The Nutrition Facts are an estimate only.