Power bowl with paprika roasted veggies paired in a creamy Apple Cider Tahini Dressing. Prepare the ingredients in advance for easy lunches!
Big bowls of everything are all I want lately!
After I mix everything together with a fork and knife, bits of kale and veg always overflow and my heart aches at the sight of them lying shipwrecked on the countertop.
This Paprika Power Bowl with Apple Cider Tahini has major overflow potential, because it has everything.
It’s got texture, crunch, savory and sweet, and a creamy dressing that ties it all together.
Leafy greens, ancient grains, roasted veg, protein packed legumes, hearty nuts, sweet dried fruit, a killer oil-free dressing, and a dusting of seeds!
Do you think I could have fit anything else in there?
Believe me, I tried.
You might notice that most of my recipes have small servings size.
That’s because usually I’m just cooking for one, so I try to keep the servings small that I could finish them during the week.
This bowl, for example, makes three big bowls or four smaller bowls.
I love to prep all of the roasted veggies, quinoa, dressing, and toasted walnuts on Sunday so I can recreate this bowl repeatedly during the week for easy lunches.
The ingredients keep well in the fridge all week long, and are very versatile, so if you don’t make the 3-4 bowls, you can mix and match them in other creations!
I highly recommend dipping the roasted veg in hummus with toasted walnuts.
Also, I’m thinking of making an entire index on here of my tahini dressing variations.
A salad bowl for me isn’t complete without a little tahini drizzle action, and a lot of you have been asking for my dressing mixes! I love using tahini as a dressing base because it adds creaminess and flavor without any added oils.
Hello, whole foods dressing!
If you make this Paprika Power Bowl with Apple Cider Tahini I’d love to hear what you think!
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
If you want more power-packed macro bowl combinations, check out my Easy Mexican Macro Bowl, Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch, and Green Macro Bowl with Turmeric Tahini.
If you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!
XO Lauren
Paprika Power Bowl with Apple Cider Tahini
- Total Time: 55 mins
- Yield: 3-4 bowls
- Diet: Vegan
Description
Power bowl with paprika roasted veggies paired in a creamy Apple Cider Tahini Dressing. Prepare the ingredients in advance for easy lunches!
Ingredients
Paprika Power Bowl
- 1 head cauliflower (any color), broken into florets
- 1 white onion, sliced
- 3 cups brussels sprouts, trimmed and halved
- avocado oil spray
- 1 tsp smoked paprika
- Himalayan sea salt, to taste
- Black pepper
- 1 cup cooked white quinoa
- 1 cup cooked lentils, any color
- 1/2 cup dried fruit (raisins, cranberries, etc)
- 1/4 cup walnuts
- 1 bundle of kale, shredded
Apple Cider Vinegar Tahini
- 1/4 cup tahini
- 3 to 4 TBSP filtered water
- 2 TBSP apple cider vinegar
- 1 tsp maple syrup
- black pepper
- Himalayan sea salt (to taste)
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Add the cauliflower, onion, and brussels sprouts to the pan and lightly spray with avocado oil, if using. Shake on smoked paprika to evenly coat the veggies and season with Himalayan sea salt and black pepper.
- Transfer the baking sheet to the oven and roast the veggies for ~25 minutes.
- While the vegetables are roasting, prepare quinoa or grain of choice if you haven’t already done so.
- Prepare the Apple Cider Vinegar Tahini by adding all ingredients to a high speed blender and blending until smooth and creamy, adding more water as needed to reach your desired consistency.
- To assemble, divide the kale and cooked quinoa between bowls. Top with roasted veggies, lentils, walnuts, and dried fruit.
- Drizzle with Oil-Free Apple Cider Tahini dressing and serve immediately.
- Store leftovers separately in the fridge for 3-5 days.
Notes
Recipe adapted from Tone It Up
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Salad, Power Bowl, Lunch, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten Free, Oil-Free Option
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