Roasted Root Vegetable Protein Bowls

I love this meal and eat it practically every week of my life for the last 7 years. It’s so easy to throw together, to customize and there is no getting it wrong, it all works together.

Roasted root vegetable protein bowls are a highly customizable, fiber-rich meal prep staple that combines caramelized seasonal vegetables, a hearty grain base, a strong protein source, and a flavorful dressing. Root vegetables like sweet potatoes, beets, parsnips, carrots, and turnips roast beautifully at high temperatures, bringing out their natural sweetness to anchor the bowl.

Ingredients:

• 1 - 1 ½ cups Roasted Root Vegetables; Sweet Potatoes, Carrots, Butternut Squash, Parsnips, Beets, Red Onion

• ½ - 1 Cup Cooked Quinoa * 8g of protein per cup

• 1 Cup Greens; Spring Mix, Tender Greens, Spinach, Arugula , Kale

• Portion of Protein: Grilled or Cubed Chicken, Lean ground Turkey, Deli Rolls, Strip Steak, Boiled Eggs, Smoked or Baked Fish, honestly whatever…

• Dressing: Extra Virgin Olive Oil, Tahini, Lemon, sea salt,

Options: Kimchi on top to add extra microbiome love

Dressings:

My Favorite Tahini Dressing

• In a small jar add 1/3 cup EVOO, 3 tbsp Tahini, 1-2 tbsp fresh lemon juice, ½ tsp Dijion mustard - cover and shake

• Then add in 3-5 tbsp of water & reshake until creamy.

Maple-Tahini Dressing

• Whisk 1/3 cup tahini, 1 tbsp maple syrup (or honey), 1-2 tbsp fresh lemon juice, and 1 minced garlic clove.

• Slowly add in 5-6 tablespoons of cold water until it thins out into a smooth, drizzle-able cream.

How to:

1. Roast the Veggies (preferably ahead of time): Cut peeled or scrubbed root vegetables into bite-sized pieces. Toss with coconut or olive oil, sea salt, and pepper. Roast at 375’F for 30 to 45 minutes until tender and browned (stiring and flipping them over half way). You could even roast them at 400°F to 425°F for 25 to 30 minutes (flipping halfway) until fork-tender and slightly charred at the edges. Turning them over half way thought cooking time. Add chopped kale/spianch/arugula during the last 2 minutes to wilt.

   note: Root veggie cook times will vary depending on freshness and thickness of cuts. Carrots will require longer than sweet potatoes. My rule of thumb is 20/20. Cook for 20 mins then turn them and cook for another 20 mins

2. Prep the Grain: Cook your choice of grain, I prefer Quinoa. If using chickpeas or lentils, roast them alongside the vegetables or warm them through.

3. Prep the Protein: Cube some chicken,

4. Mix the Dressing: Whisk tahini, lemon juice, olive oil, garlic, and a splash of warm water until smooth and creamy.

5. Assemble: Layer the grains on the bottom then roasted root veggies, and greens in a bowl. Top with your main protein source, kimchi if using, a drizzle of tahini dressing, and a sprinkle of sea salt, pepper and some seeds, microgreens or nuts.

Tips:

Roast your veggies ahead of time and keep them in glass container to easily dole out when you’re making your bowl.

Use your leftovers! Honestly this is what I do. Quinoa on the bottom, leftovers + protein, drizzle on the dressing and boom! best lunch ever! Seriously, so nourishing!