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!

Easy and healthy Whole30 Vegetarian Power Bowl. Low carb, packed with roasted veggies, with a creamy and delicious Whole30 dressing. Top with a soft boiled egg for a filling, high protein vegetarian meal! Dairy free, gluten free, grain free, and Paleo compliant.

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.

Whole30 Vegetarian Power Bowls. Loaded with roasted veggies and topped with a creamy tahini dressing. Add an egg for protein and to make this a Whole30 vegetarian breakfast! Dairy free, gluten free, grain free, and Paleo.

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!

Whole30 Vegetarian Power Bowl. Roasted sweet potato, broccoli, cauliflower, kale, and red onion make this a veggie-packed meal! Easily adaptable Whole30 vegetable recipe that's low carb, filling, and Paleo!

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.

Alt: Easy Whole30 Vegetarian Power Bowl. This tasty bowl will fit right in to your Whole30 vegetarian meal plan! Great for dinner as well as breakfast. It's low carb, loaded with smoky roasted veggies, and extra filling with a hardboiled egg on top!

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.

Healthy Whole30 Vegetarian Power Bowl. Roasted veggies topped with a delicious tahini dressing and topped with a protein-packed egg. (Omit the egg if you're looking for a Whole30 vegan breakfast!) A delicious dairy free, gluten free, and Paleo recipe!

More Easy Whole30 Vegetarian (and Non-Vegetarian) Recipes:

Watch How to Make this Vegetarian Whole30 Power Bowl Recipe

Easy and healthy Whole30 Vegetarian Power Bowl. Low carb, packed with roasted veggies, with a creamy and delicious Whole30 dressing. Top with a soft boiled egg for a filling, high protein vegetarian meal! Dairy free, gluten free, grain free, and Paleo compliant.
4.93 from 28 votes
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Whole30 Vegetarian Power Bowls

Yield: 4 servings
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Easy and healthy Whole30 Vegetarian Power Bowl. Low carb, packed with roasted veggies, with a creamy and delicious Whole30 dressing. Top with a soft boiled egg for a filling, high protein vegetarian meal!


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

  • 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.
Course: Main Course
Cuisine: American
Keyword: Easy Whole 30 Recipe, Vegetarian Dinner, Whole30 Vegetarian Power Bowls

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 361, Fat: 19g, Saturated Fat: 3g, Cholesterol: 185mg, Sodium: 741mg, Carbohydrates: 35g, Fiber: 8g, Sugar: 6g, Protein: 16g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Easy and healthy Whole30 Vegetarian Power Bowl. Low carb, packed with roasted veggies, with a creamy and delicious Whole30 dressing. Top with a soft boiled egg for a filling, high protein vegetarian meal! Dairy free, gluten free, grain free, and Paleo compliant. #whole30 #paleo #glutenfree #vegetarian #healthyrecipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. hey girl- this looks amazing! I need to eat more veggies!

  2. Cassidy Stockton Reply

    Oh Erin! I’m so excited to see this! I can’t wait to try some of these combinations. Not doing Whole30, either, but happy to have some great, healthy bowls up my sleeve! <3

  3. These bowls look delicious, Erin! I love that you cook them all on one sheet pan, too. Easy AND healthy! :)

  4. Heather S Christo Reply

    This is so beautiful! I love that they are vegetarian and packed with so much great stuff!

  5. This looks delicious – can’t wait to try it! I do have a question…if I’m using a non-stick rimmed baking sheet, do I still need to coat it liberally with cooking spray before roasting the veggies on it?

    • Hi Tara, if you’ve roasted veggies (that are tossed in oil like these are) on your pan without the additional spray before, then I’d think that would be okay here too. My baking sheet isn’t nonstick, so unfortunately I don’t have personal experience to share for this!

  6. Thank you for bringing in recipes with more vegetables. The holidays and heavy food have left me sluggish.

  7. I want this whole bowl. Right now! Looks perfect! No wimpy salads here!

  8. I’ll take one of each please :)

  9. Mmmm, packed with so much goodness!! I could eat this every single day!

  10. These are the PERFECT bowls!

  11. Made this for my lunches this week (not following whole30) and man was this good! Also, it was super filling which is important so I don’t snack too much in the afternoon.

    • Katherine, I’m so glad the recipe was a hit! Definitely a delicious lunch whether you’re following Whole30 or not. :) Thanks so much for taking the time to leave this awesome review!

  12. Vegetarian or not, this bow looks incredible. Love the protein packed goodness you’ve piled on!

  13. This has now become my favorite meal of all times. The flavors are off the charts and it’s so healthy too! Very filling. Love, love. love!!!!!

  14. I am on my 11th day of Whole 30. Any Whole 30 recipes would be greatly appreciated! Loved finding your “power bowls” and can’t wait to try some.

  15. Very helpful advice in this particular post! It’s the little changes that make the largest changes. Thanks for sharing!

  16. This dish is EXCELLENT. Will be making this many times in the future. Was surprised at how tasteful it was, it was the perfect blend of spices. Simple to make and very healthy. Thanks for this recipe 

    • Charisse, I’m so glad to hear this recipe is a new favorite! Thanks so much for taking the time to try it and report back!

  17. This was so flippin’ delicious!!! So flavorful & nourishing. I’m obsessed…can’t wait to make again & again! 

    • YAY Hilary! I’m thrilled to hear you loved the bowls too. Thanks so much for taking the time to share this awesome comment!

  18. I don’t usual comment on recipes, but this was delicious and so easy!  The dressing really made the dish.  Thank you!

    • So happy to hear this Joanna! Thank you for trying the recipe and taking time to leave this lovely review. Ratings like this mean a lot to me and are really helpful to others considering the recipe too.

  19. Richard Haynes Reply

    This was incredible tasting!!!!!! Regular in my household.

  20. I found this recipe while searching for vegetable based brown bag lunches as I work in construction and microwaves etc are hard to find.  The roasted veggie bowl is tasty cold, easy to pack in a plastic container and is very satisfying.

  21. I came across Well Plated about 6 months ago, was inspired to follow the new recipes, and have been happily trying dishes as they fit my holiday, potluck, and meal planning needs. I’ve been a bit negligent in commenting, but I wanted to be sure to say something about this recipe because it so amazingly healthy, simple to make, filling and (most importantly) delicious! My husband and I are trying to incorporate more vegetarian dishes into our weekly meals and this is one I know we’ll be incorporating into our regular line up. Thanks so much for sharing!

    • Meg, I am so so pleased to hear this. THANK YOU! Your comments and positive reviews mean more than I can say and are so helpful to others considering making the recipe too. I appreciate your taking the time!

  22. The baked goods look delicious and very attractive, I really want to eat

  23. Erin,
    This looked so yummy, had to try it.
    Made it tonight and loved it! Easy prep and cook, healthy, super delicious and flavorful. I could eat the vegetables by themselves, but the dressing makes it go from great to spectacular. So many recipes out there that look amazing and come out bland. This one hit the mark! The dressing was so full of flavor, it made my taste buds sing. The dressing was a little too strong for me. I would like to tone it down some. Any suggestions.
    This is a keeper. Looking forward to trying other recipes.
    Thank you for the great recipe.

    • Sandy, I am so pleased to hear how much you enjoyed the recipe! For the dressing, you could try adding less lemon juice and less cumin next time. You can taste it, then always add more if you like. Thanks for taking time to leave this review. It means a lot!

  24. Hi Erin, I’m actually making this as I type this. It smells amazing!! Super excited to eat it!! I’m wondering if you have a recipe for dressing or another sauce I can use. My local market did not have the tahini so I’m not using a sauce, per say, just hot sauce. Thanks for this post!

  25. This was so flippin’ delicious!!! So flavorful & nourishing. I’m obsessed…can’t wait to make again & again!

  26. Hello! At 35 weeks of pregnancy, my body was craving something filling and nutritious and THIS ABSOLUTELY HIT THE SPOT!!! I’m dying to share this recipe with my mom who has to adhere to an Autoimmune Diet due to a medical condition, but she can’t eat nuts or seeds. While the sauce is to die for as it is, I was wondering if you have any alternative suggestions for a sauce that doesn’t include nuts or seeds?


    • I am so happy you loved this! I’d try a creamy avocado dressing. Try blending avocado, Greek yogurt, and lemon juice. I hope your mom enjoys it too!

  27. very good. Thank you for sharing!

  28. You have shared such great tips. Eternally, I will try to make the good food. I want to become healthy, and it only can happen by eating healthful food. Thanks for sharing the excellent blog. It’s the lovely recipe in this collection!

  29. This is absolutely amazing. It will be a regular for our household. Thank you for sharing!

  30. Way too much salt.  You can easily  reduce it by 50% at least

    Also it would be helpful if oven temp can be put in  degrees Celsius 

    • Hi! You can certainly adjust the salt level based upon your personal preference. Thank you for the feedback about Celsius as well. Including metric conversions is time consuming and unfortunately I’m not able to include them for each recipe, but there are many online converters that I hope can be a helpful resource for you!

  31. This was amazing and has become one of my staple meals! This soft boiled egg with runny yolk is game changer. I actually featured it in one of my blog posts if you want to check it out on http://www.strivehealthcoaching.com/blog. Thanks!

  32. Added farro to this dish! A favorite among wife and I.

  33. Thank you Erin for a winner. I also love to roast frozen Brussel Sprouts with olive oil and it would work great as a different veggie to add to the bowl.

  34. Wow this was really an awesome recipe! It’s simple, cheap, healthy, and above all totally delicious. I love the sauce and the chili powder is a great touch. I want to eat this everyday for the rest of my life!!

  35. I made these today for lunch for the week. They are not only delicious but also very filling. Great recipe!

  36. Anything less than 5 stars is a lie! This is FANTASTIC! And I am not a big fan of kale. Sent this recipe to my mom with the words: fast, inexpensive, easy, and delicious.

  37. I’m just wondering how many servings this makes? I’m wanting to prepare for my lunch for 5 days? 

  38. I made this tonight and it was amazing! My family loved it. 

  39. This was amazingly delicious! I love veggies and this bowl was a great mix of them :) the spices and dressing were so tasty too. Will definitely be making again! Thanks Erin :)

  40. Omg!!! I can’t stop eating this!!! It’s amazeballs!!!

  41. I’ve never left a recipe review in my life but this is worth commenting on.  Absolutely delicious! Super easy and definitely yummy. I am not on Whole30 but enjoyed it all the same.

  42. It was 2 of my favorites:  easy and delicious.  I added sun dried tomatoes to my tahini dressing.  It was AMAZING.  

  43. I have made this twice now. Thank you so much for the amazing recipe. Definitely a new favorite.

  44. Made this tonight! Loved it. Added garam masala, avocado and raw red onions. I made the rest as per your recipe. Thanks so much for sharing. I will be making this again 🙂

  45. This is one of the most delicious bowls I’ve come across, and really easy to make! The tahini dressing is so tasty that I think I’ll use it for other dishes as well. Thanks for sharing and I’m looking forward to trying more of your recipes!

  46. This looks great! I was wondering why you didn’t cut the sweet potatoes into bite sized pieces before roasting.

    • Hi Bridget! It saves prep time, and it also works out better with the timing of the veggies since they roast in different amounts of time. And it allows you to fit the whole recipe onto one pan. I hope you enjoy the recipe!

  47. At home we love vegetables, one of my daughters change into a vegetarian eating way in favor to animals. Thank you Erin for being so enthusiastic! Love your dishes, you have just won a new follower.
    Keep it up!!!!!

  48. Wow! I used broccoli, butternut squash, brussel sprouts, bacon and red onion, and the flavor was out of this world! I’m low-carb right now, so I omitted the potatoes. The hubby macked down in it, and requested I add this into our rotation. This was on point!

    Thanks for sharing!

  49. This looks amazing! Would frozen kale work? I have a lot in my freezer.

    • Hi Bridget, I haven’t tried roasted frozen kale, but when cooking frozen veggies, the texture often changes and it looses more liquid as it thaws than when cooking from fresh. You may want to saute it separately and add it to the bowls. You can certainly use avocado oil too. I hope you enjoy!

  50. Also, will avocado oil work as a substitute for the olive oil?

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