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Paprika Power Bowl with Apple Cider Tahini

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  • Author: Flora & Vino
  • Total Time: 55 mins
  • Yield: 3-4 bowls
  • Diet: Vegan


Power bowl with paprika roasted veggies paired in a creamy Apple Cider Tahini Dressing. Prepare the ingredients in advance for easy lunches!


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)


  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
  2. 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.
  3. Transfer the baking sheet to the oven and roast the veggies for ~25 minutes.
  4. While the vegetables are roasting, prepare quinoa or grain of choice if you haven’t already done so.
  5. 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.
  6. To assemble, divide the kale and cooked quinoa between bowls. Top with roasted veggies, lentils, walnuts, and dried fruit.
  7. Drizzle with Oil-Free Apple Cider Tahini dressing and serve immediately.
  8. Store leftovers separately in the fridge for 3-5 days.


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