Roasted Root Vegetable & Adaptogen Power Bowl with Turmeric Tahini Dressing
ErewhonRoasted Root Vegetable & Adaptogen Power Bowl with Turmeric Tahini Dressing
Ingredients
For the Roasted Root Vegetables
- 1 pound organic sweet potatoes, peeled and cubed into 1-inch pieces
- 1/2 pound organic carrots, peeled and cut into 1-inch pieces
- 1/2 pound organic parsnips, peeled and cut into 1-inch pieces
- 1/2 organic red onion, cut into 1-inch wedges
- 3 tablespoons organic extra virgin olive oil
- 1 teaspoon organic dried thyme
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
For the Quinoa Base
- 1 cup organic quinoa, rinsed
- 2 cups filtered water
- 1/4 teaspoon Himalayan pink salt
For the Turmeric Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic maple syrup
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic ground ginger
- 3 tablespoons filtered water, or more, as needed
- 1/4 teaspoon Himalayan pink salt
For the Adaptogen Boost & Garnish
- 1 teaspoon organic ashwagandha powder
- 1/4 cup organic pumpkin seeds, toasted
- 1/2 cup organic microgreens, such as arugula or radish sprouts
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed sweet potatoes, carrots, parsnips, and red onion. Drizzle with organic extra virgin olive oil, sprinkle with organic dried thyme, Himalayan pink salt, and freshly ground black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through. Keep an eye on them to prevent burning.
⏱️ 35 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed organic quinoa, filtered water, and Himalayan pink salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 5
Prepare the Turmeric Tahini Dressing. In a small bowl, whisk together the organic tahini, fresh lemon juice, organic apple cider vinegar, organic maple syrup, organic ground turmeric, organic ground ginger, and Himalayan pink salt. Gradually whisk in the filtered water, 1 tablespoon at a time, until the dressing reaches your desired consistency – it should be pourable but still creamy. Stir in the organic ashwagandha powder for an adaptogenic boost.
⏱️ 10 min
- 6
To assemble the power bowls, divide the cooked quinoa among four bowls. Top with a generous portion of the roasted root vegetables. Drizzle generously with the Turmeric Tahini Dressing.
⏱️ 5 min
- 7
Garnish each bowl with toasted organic pumpkin seeds and fresh organic microgreens. Serve immediately and enjoy this nutrient-dense, wellness-boosting meal.
Kitchen Tools
Nutrition Facts (per serving)
ErewhonRoasted Root Vegetable & Adaptogen Power Bowl with Turmeric Tahini Dressing
Ingredients
For the Roasted Root Vegetables
- 1 pound organic sweet potatoes, peeled and cubed into 1-inch pieces
- 1/2 pound organic carrots, peeled and cut into 1-inch pieces
- 1/2 pound organic parsnips, peeled and cut into 1-inch pieces
- 1/2 organic red onion, cut into 1-inch wedges
- 3 tablespoons organic extra virgin olive oil
- 1 teaspoon organic dried thyme
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
For the Quinoa Base
- 1 cup organic quinoa, rinsed
- 2 cups filtered water
- 1/4 teaspoon Himalayan pink salt
For the Turmeric Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic maple syrup
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic ground ginger
- 3 tablespoons filtered water, or more, as needed
- 1/4 teaspoon Himalayan pink salt
For the Adaptogen Boost & Garnish
- 1 teaspoon organic ashwagandha powder
- 1/4 cup organic pumpkin seeds, toasted
- 1/2 cup organic microgreens, such as arugula or radish sprouts
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed sweet potatoes, carrots, parsnips, and red onion. Drizzle with organic extra virgin olive oil, sprinkle with organic dried thyme, Himalayan pink salt, and freshly ground black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through. Keep an eye on them to prevent burning.
⏱️ 35 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed organic quinoa, filtered water, and Himalayan pink salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 5
Prepare the Turmeric Tahini Dressing. In a small bowl, whisk together the organic tahini, fresh lemon juice, organic apple cider vinegar, organic maple syrup, organic ground turmeric, organic ground ginger, and Himalayan pink salt. Gradually whisk in the filtered water, 1 tablespoon at a time, until the dressing reaches your desired consistency – it should be pourable but still creamy. Stir in the organic ashwagandha powder for an adaptogenic boost.
⏱️ 10 min - 6
To assemble the power bowls, divide the cooked quinoa among four bowls. Top with a generous portion of the roasted root vegetables. Drizzle generously with the Turmeric Tahini Dressing.
⏱️ 5 min - 7
Garnish each bowl with toasted organic pumpkin seeds and fresh organic microgreens. Serve immediately and enjoy this nutrient-dense, wellness-boosting meal.