Whole30 Vegetarian Power Bowls
Let’s just get this out there: I’m not doing Whole30. I AM, however, an ultra enthusiastic supporter of anyone and everyone looking to make positive changes in their diet. I also adore flexible recipes that allow you to use the ingredients you have on hand, can be prepped in advance, and give you every food group in a single meal. And when you can make them with just ONE PAN like these Whole30 Vegetarian Power Bowls? You better believe I’ll be making them well beyond 30 days!
I’ve heard from a number of you who plan to do Whole30 this month and are looking for easy Whole30 lunch recipes and dinner recipes, as well as Whole30 vegetarian recipes.
This brinner/brunch-ish recipe is appropriate for all of the above.
If you need a Whole30 breakfast recipe, thanks to the addition of the egg, it works nicely for that too.
I’ve also heard from those who, while you might not be adhering a specific diet (Whole30 or otherwise) want to eat more veggies and whole foods, get ahead on meal prep during the week, and rely less on takeout. <— Me too.
Or, maybe you haven’t made a specific resolution tied to eating at all but are looking for a healthy reset after the holidays. <— Also me.
OR, perhaps you like the idea of washing fewer dishes in 2018. <— AMEN. (If this is you, be sure to check out the section of one-pan recipes in my recipe index.)
For every scenario above, you are going to love these Whole30 Bowls.
For those of you wondering what I mean by “bowl”: think of it as a giant collection of goodness, all piled together in a single dish with a yummy sauce on top.
Part One: Roasted Vegetables.
You can use any kind you like. I did a mix of sweet potato, broccoli, cauliflower, and kale, plus a red onion for its sweet/savory factor (highly underrated and oh so tasty).
Roasting the vegetables makes them lightly crispy on the outside and caramelized and tender on the inside.
In the spice arena, we have the usual suspects salt and pepper, along with a good amount of chili powder for some smoky heat that’s heavenly with the sweet potatoes and red onion.
If you are a bit vegetable shy, roasting is the way to go. Roasted veggies have a completely different character than raw and will not make you think of salad.
Don’t be surprised when you catch yourself nibbling them right off the pan!
Part Two: Creamy Tahini Dressing.
Bowls call for sauce, and this nutty, zippy lemon tahini dressing is the perfect complement to the smoky roasted vegetables.
Part Three: Egg.
Say hello to lean protein.
A complaint I’ve heard about Whole30 from friends who have done it is that by the end of 30 days, it feels like a total meat overload. Even if you aren’t vegetarian, it’s nice to go meatless once in a while.
Adding eggs makes these Whole30 Vegetarian Power Bowls filling, without the need for meat.
I made my eggs in the Instant Pot. If you haven’t yet experienced the miracle of Instant Pot hard- or soft-boiled eggs, please give them a try. They cook in three minutes and the peels slide right off.
Of course, you can always use hardboiled eggs made on the stove (I have directions for you for this method too) or swap a fried or poached egg.
I opted for hardboiled eggs because I wanted to prep the entire meal in advance.
If you are eating the Whole30 bowls right away and don’t have any hardboiled eggs on hand, a fried or poached egg is an excellent option and much quicker.
Other Optional Additions.
- Avocado. Always a good choice. Always.
- Bacon. OK, I realize that the recipe won’t be Whole30 vegetarian any more, but if keeping the recipe meatless isn’t a concern or you want to make this a more clear-cut Whole30 breakfast recipe, it’s a good option. (If you are doing Whole30, make sure your bacon is compliant and doesn’t have any added sugars.)
- Fresh Herbs. Cilantro, parsley, or green onions lurking in your refrigerator? Add ‘em here!
- Nuts. Try adding a handful of toasted almonds, pumpkin seeds, or walnuts for a pleasing crunch and healthy fats.
More Easy Whole30 Vegetarian (and Non-Vegetarian) Recipes:
- Harvest Chicken Skillet
- Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts
- Instant Pot Chili (omit the beans)
- Chicken and Tomatoes (omit the honey)
- Lemon Basil Chicken (use coconut aminos in place of the soy sauce)
- Kale Salad with Sautéed Apples
- Curried Cauliflower Kale Soup
Watch How to Make this Vegetarian Whole30 Power Bowl Recipe
Whole30 Vegetarian Power Bowls
For the Vegetables:
- 2 tablespoons extra-virgin olive oil — or melted coconut oil, divided
- 1 small red onion — cut into 1-inch wedges
- 2 large sweet potatoes — scrubbed with skins on, halved lengthwise
- 2 teaspoons chili powder — divided
- 3/4 teaspoon salt — divided
- 3/4 teaspoon black pepper — divided
- 1 small head broccoli — or cauliflower
- 1 small bunch kale — large stems removed
For the Dressing:
- 3 tablespoons lemon juice — about 1 small lemon
- 3 tablespoons tahini — or swap natural almond butter
- 1 clove garlic — minced
- 1/2-1 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 4 hard-boiled eggs — or soft-boiled, see recipe notes
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Liberally coat a rimmed baking sheet with nonstick spray and set aside.
Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
While the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.
While vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1/2 teaspoon additional cumin as desired.
To serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hardboiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.
- To cook hardboiled eggs: you can make these in your Instant Pot (this is a great tutorial) or on your stove by following the directions in step 3 of this post.
- Leftovers: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store dressing in a jar in the refrigerator and eggs in the refrigerator for up to 1 week. Reheat the vegetables gently in the microwave, and then top with the egg and dressing just before serving.
- This recipe is ultra flexible. Feel free to swap out any of the roasted veggies for others you like. Brussels sprouts are another of my favorite additions.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 361, Fat: 19g, Saturated Fat: 3g, Cholesterol: 185mg, Sodium: 741mg, Carbohydrates: 35g, Fiber: 8g, Sugar: 6g, Protein: 16g
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