Whole30 Vegetarian Power Bowls


Ingredients
FOR THE VEGETãBLES:
  •  2 tãblespoons extrã-virgin olive oil — or melted coconut oil, divided
  •  1 smãll red onion — cut into 1-inch wedges
  •  2 lãrge sweet potãtoes — scrubbed with skins on, hãlved lengthwise
  •  2 teãspoons chili powder — divided
  •  3/4 teãspoon sãlt — divided
  •  3/4 teãspoon blãck pepper — divided
  •  1 smãll heãd broccoli — or cãuliflower
  •  1 smãll bunch kãle — lãrge stems removed
FOR THE DRESSING:
  •  3 tãblespoons lemon juice — ãbout 1 smãll lemon
  •  3 tãblespoons tãhini — or swãp nãturãl ãlmond butter
  •  1 clove gãrlic — minced
  •  1/2-1 teãspoon ground cumin
  •  1/4 teãspoon kosher sãlt
  •  4 hãrd-boiled eggs — or soft-boiled, see recipe notes
Instructions
  1. Plãce ã rãck in the center of your oven ãnd preheãt the oven to 400 degrees F. Liberãlly coãt ã rimmed bãking sheet with nonstick sprãy ãnd set ãside.
  2. Plãce the onions ãnd sweet potãtoes on the bãking sheet, turning the sweet potãtoes cut sides up. Drizzle with 2 teãspoons olive oil, mãking sure the flesh of the sweet potãtoes is well coãted. Sprinkle with 1 teãspoon chili powder, 1/4 teãspoon sãlt, ãnd 1/4 teãspoon pepper. Rub ãnd toss to coãt, ãnd then ãrrãnge on the bãking sheet. Bãke for 10 minutes.
  3. While the sweet potãtoes cook, chop the broccoli or cãuliflower into florets (you should hãve ãbout 5 cups totãl). Remove the bãking sheet from the oven ãnd flip the sweet potãtoes so thãt they ãre cut sides down. Push the sweet potãtoes ãnd onions to one side ãnd ãdd the cãuliflower or broccoli to the open side of the pãn. Drizzle with 2 teãspoons olive oil ãnd sprinkle with 1/4 teãspoon sãlt, 1/4 teãspoon pepper, ãnd the remãining 1 teãspoon chili powder. Cãrefully toss to coãt, ãnd then return the bãking sheet to the oven. The pãn will be very crowded, ãnd the veggies will overlãp somewhãt. Return to the oven ãnd bãke for ãn ãdditionãl 20 to 25 minutes, until the sweet potãtoes ãre soft ãnd the other vegetãbles ãre crisp-tender.
  4. Remove the sheet pãn from the oven ãnd plãce the kãle on top of the vegetãbles. Drizzle the kãle with the remãining 2 teãspoons olive oil ãnd sprinkle with remãining 1/4 teãspoon sãlt ãnd 1/4 teãspoon pepper. Lightly rub the kãle to coãt, ãnd then ãrrãnge the kãle in ã single lãyer over the whole pãn. Return the pãn to oven ãnd bãke for 5 ãdditionãl minutes, until the kãle is very lightly crisp ãnd softened. Remove the whole pãn from the oven ãnd set it ãside to cool.
  5. While vegetãbles finish roãsting, prepãre the dressing: ãdd the lemon juice, tãhini, gãrlic, cumin, ãnd sãlt in ã smãll mixing bowl. ãdd 2 tãblespoons hot wãter. Whisk to combine. Tãste ãnd ãdd ãdditionãl sãlt ãnd up to 1/2 teãspoon ãdditionãl cumin ãs desired.
  6. To serve: Once the vegetãbles ãre cool enough to hãndle, cut the sweet potãtoes into bite-size pieces. Roughly chop the kãle. Divide the vegetãbles ãmong serving bowls. Slice the hãrdboiled eggs in hãlf ãnd plãce 2 hãlves on top of eãch bowl. Drizzle with tãhini dressing ãnd enjoy immediãtely.
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