Healthy Power Bowls for Dinner

The month of January is the time to make some healthy choices. Some folks do an annual detox (which I am trying for the first time), some will do a dry January, and some simply love to just make healthier food choices. 

Whether you’re looking to make changes this month or just searching for a healthy dinner that is full of veggies, this one is sure to check the box.

I found this idea years ago on Pinterest as I was searching for healthy vegan dishes. A big beautiful photo of roasted sweet potatoes caught my attention so I gave it a whirl. Over the years I made some modification on veggies, cook time, and spices and have perfected this dish to my liking. I mean, what is better than a big ‘ol power bowl pile of roasted veggies with a creamy dressing? This monster bowl of goodness is vegetarian, full of fiber, high in protein and I’m sure will make your weekly meal plan. Even better, it makes the best leftovers for lunch the next day.

How to Make a Power Bowl

First wash and slice the sweet potatoes length wise and place face down on a greased baking sheet (or use silicon mats). Add 1-inch chopped red onion to baking sheet and drizzle veggies with olive oil, salt and pepper. Toss to coat evenly and bake at 450°F for 20 minutes.

While the sweet potatoes cook, chop the broccoli into bite-sized florets and tear the kale into pieces. Additionally you want to make your hard-boiled eggs. Everyone has their own method, so I’ll leave you to decide how long to cook.

After 20 minutes, remove the baking sheet from the oven, flip the sweet potatoes and stir the onions. Add your broccoli and drizzle broccoli with more olive oil, salt and pepper and toss to coat.

Return baking sheet to the oven and cook for another 10-15 minutes, until the sweet potatoes are soft and the other vegetables are crispy. Yea baby!

Next, prepare the dressing by adding all ingredients (except the water) to a small mixing bowl and stir to combine well. The dressing will be thick at this point so add a tablespoon of water at a time until you receive your desired consistency. I like it a little on the thin side so it’s easy to drizzle over the veggies. Taste and add more salt and cumin as needed. An optional item to add is a dash of sriracha, if you like it spicy.

Remove the pan from the oven and place the kale on top of the vegetables. Drizzle lightly with more olive oil (or spray with spray oil) and sprinkle with salt & pepper.

Bake for a final 5-7 minutes, until the kale is lightly crisped.

Then all you have to do is pile the veggies in a bowl and top with a sliced hard-boiled egg and tahini dressing. Simply divine!

This one is so good friends. Be sure to try it out.  

Ingredients

• ~2 tablespoons extra-virgin olive oil

• 2 large sweet potatoes, halved lengthwise

• 1 small red onion, cut into 1-inch wedges

• 1 large head broccoli, chopped into bite-sized pieces

• 1 small bunch kale. torn into pieces

• 4 hard-boiled eggs

• Salt & Pepper

For the Dressing

• ½ cup tahini

• Juice of ½ a large lemon

• 1 teaspoon ground cumin

• 1 garlic clove minced

• 1-3 tablespoons water

• Salt & Pepper

• 1 teaspoon of sriracha (optional) 

Instructions

• Preheat over to 450°F.

• Slice the sweet potatoes length wise and place face down on a greased baking sheet (or use silicon mats). Add red onion to baking sheet, drizzle veggies with olive oil, and salt and pepper. Toss to coat evenly and bake for 20 minutes.

• While the sweet potatoes cook, chop the broccoli into bite-sized florets, tear the kale into pieces, and cook your hard-boiled eggs.

• Remove the baking sheet from the oven, flip the sweet potatoes and stir the onions. Move potato and onion to the side of the pan and add the broccoli. Drizzle broccoli with more olive oil, salt and pepper and toss to coat.

• Return the baking sheet to the oven and cook for another 15 minutes, until the sweet potatoes are soft and the other vegetables are crispy.

• While vegetables are roasting, prepare the dressing by adding all ingredients (except the water) to a small mixing bowl. Stir to combine well. The dressing will be thick at this point so add a tablespoon of water at a time until you receive your desired consistency. Taste and add more salt and cumin as needed.

• Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle lightly with more olive oil (or spray with spray oil) and sprinkle with salt & pepper.

• Return the pan to the oven and bake for a final 5-7 minutes, until the kale is lightly crisped.

• To serve, pile all this goodness in a bowl, top with a sliced hard-boiled egg and tahini dressing.

There you have it. Easy, healthy, hearty, and delicious.

Enjoy.

Peace & Love.
Nikki