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How To Make A Winter Veggie Power Bowl

Thanks for joining me and Sarah for Meatless Monday today. I don’t know about you but I have been enjoying lots of holiday treats this week. I am paying just a little more attention to making sure the rest of my meals are high quality to balance it all out. I’ve also mentioned a few times that I’ve been experimenting with new to me veggies from my CSA box. This week I am going to show you How To make a Winter Veggie Power Bowl.

How to make a winter veggie power bowl

This week I got some really interesting veggies. On top of all of the squash we have been receiving, I  was given this huge Kholrabi. I had never seen or heard of this one before and have to say I was a little intimidated. Winter veggies can be a little scary can’t they? I was motivated to come up with a great tasting Winter Veggie Power Bowl.

Winter Veggie Power Bowl

Here’s How to make your own Winter Veggie Power Bowl

Peel and chop your veggies. I like to cut them in different shapes and sizes to vary the bowl a bit.  I suggest having at least 4-5 different vegetables. Set your oven (400 degrees)  to roast up all this goodness. I like to vary the spices a bit on each of the veggies to give the power bowl more taste dimension. My carrots got some Siracha seasoning while the acorn squash got a little maple syrup. Brussels taste amazing with a splash of Balsamic vinegar. That Kohlrabi up there got some salt, pepper and garlic. I was surprised by how good the Kholrabi was! It was very potato like in texture. Would also be great as “fries”.

How to make a winter veggie power bowl

While the veggies are roasting, it’s the perfect time to make your grains. For my bowl I used Freekeh however you can easily use quinoa or brown rice or Farro. Really any grain will work and they are filled with plant based protein.

Get in my belly now #plantbased #protein bowls

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Dress it up. As good as roasted veggies are, they need a great dressing to really bring it home. I came up with a Tahini and Maple syrup dressing that really paired well with all the ingredients in the bowl. You most likely have all the ingredients on hand already.

how to make a winter veggie power bowl

Once your veggies come out of the oven arrange them on top of some greens and your grains. Then drizzle on some Tahini and Maple syrup dressing. You could also toss on a few almonds or cashews for a little texture. Voila! Good to go.

The best thing about preparing all the veggies and grains for a Winter Veggie Power Bowl is that now you have a ton of extra vegetable to use in all kinds of ingredients the rest of the week. Throw them into pasta or even make a quick soup or just use as a side. I piled my extra sweet potatoes into a Fritatta with some kale.

I joined @MeatlessMonday link up w @deborahbrooks14 @Miss_whisk join us!

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How To Make A Winter Veggie Power Bowl

Category: Healthy living, Main Dishes-Vegetarian, Meatless Monday, Recipes, Salads

How to make a winter veggie power bowl

Ingredients

  • For Bowl:
  • 1 Acorn Squash
  • 1 pound of Brussels Sprouts
  • large Kholrabi
  • 1 Sweet Potato
  • 4 large carrots
  • Arugula
  • 1 Cup of Freekeh prepared
  • Olive Oil, salt, pepper, garlic powder to season
  • optional Siracha powder (for carrots)
  • 1/4 C Balsamic Vinegar (Brussels sprouts)
  • For Tahini Maple Dressing:
  • 2 Tbl Tahini paste
  • 4 Tbl Apple Cider Vinegar
  • 1 Tbl water
  • 2-3 Tbl Pure Maple Syrup
  • 2 Tbl olive oil
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 400
  2. Prepare Freekeh according to package directions
  3. Peel and cut veggies
  4. Layer onto baking sheet
  5. Generously coat with olive oil, salt & pepper
  6. Drizzle Brussels w Balsamic vinegar
  7. Sprinkle carrots with siracha powder or cumin
  8. Roast veggies approx 20 min or until soft turning once
  9. Layer bowls with lettuce and Freekeh
  10. Top with veggies
  11. Dressing:
  12. Whisk all ingredients together and drizzle on top to serve
  13. Can be served warm or at room temperature
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Tell me what winter veggies are you enjoying? Ever had Kholrabi?

Meatless Monday, link up,vegetarian, vegan, meatless, Monday, gluten free, healthy, clean eats

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About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Comments

  7. Rachel says

    The first time we got a kohlrabi I had no idea what it was or what to do with it. I ended up roasting it with a little salt and pepper and it was pretty good. Kohlrabi and celeriac root both throw me for a loop even now.
    Rachel recently posted…Holiday Cookie Recipe RoundupMy Profile

  10. Kimberly Hatting says

    I remember hearing about Kholrabi when I was a kid….I don’t think I ever have tried it, though. My mom was NOT an experimenter in the kitchen, we pretty much grew up on potatoes, carrots, and ground beef LOL It wasn’t until I was in college when I was exposed to “new and different” foods.
    Kimberly Hatting recently posted…Spoiler Alert – winter is here!My Profile

  18. Pippa says

    I love this idea! I do veggie power bowls a lot since I’ve been experimenting with a plant-based diet. Mine tend to be less roasted, and more (lightly) stir fried in coconut oil. I’ll always start with oil and garlic, then green beans, courgetti, peppers, mushroom etc. Then I add beans (black beans and cannelini beans are my preference at the moment), followed by kale and then some pickles on top. I always add a big chunk of gorgeous wholemeal bread too, just in case that’s not enough carbs!

    Your recipe gave me serious inspiration though, I definitely want to try roasting sprouts!

  23. Ariana says

    Yummm! I love power bowls, but I have to admit I’ve been getting a little bored of them lately. I bet your tahini maple dressing will spruce things up again! Thanks for sharing!

  25. Ana says

    That veggie bowl looks delicious!!

    I love Kholrabi ! my Dad grew some last year and gave me like 5 to have. I ate mine with lime, salt and ground red pepper. I love how tangy it is!
    Ana recently posted…Weekly Wrap 12.11.16My Profile

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