While I may not be following Whole30, I AM an ultra enthusiastic supporter of anyone and everyone looking to make positive changes in their diet. These Whole30 Vegetarian Power Bowls are flexible, can be prepped in advance, and give you every food group in ONE PAN.

Easy and healthy Whole30 vegetarian power bowl served with hardboiled eggs

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I’ve heard from many of you who plan to tackle Whole30 this month, or who are looking to go meat free for more of your meals.

  • I have a stellar collection of easy healthy vegetarian recipes that meat-eaters and plant-based eaters will both adore.
  • I have a list of Whole30 recipes on my site. These are either already Whole30, or can easily be tweaked to be made Whole30 compliant.

Today, I’m highlighting breakfast with a wholesome recipe for vegetarian Whole30 power bowls.

  • Since high protein vegetarian foods like beans and tofu are off-limits on Whole30, vegetarian Whole30 recipes that are still filling and satisfying can be harder to find.
  • Whole30 vegetarian breakfast recipes are a challenge, especially if you don’t crave meat-heavy dishes in the morning (this is me).

Today’s Whole30 power bowl breakfast is completely vegetarian, and it will keep you full and satisfied.

What Is a Power Bowl?

For those of you wondering what I mean by “power bowl”: think of it as a giant collection of goodness, all piled together in a single dish with a yummy sauce on top.

This power bowl is part roasted vegetable bowl, part creamy dressing, and part lean protein.

One of the best vegetarian power bowl recipes with eggs and tahini dressing

5 Star Review

“This is phenomenal. This is the best recipe and dish that I have made.”

— Klarissa —

How to Make Whole30 Vegetarian Power Bowls

This recipe is perfect for you if…

  • You’re seeking more whole foods, want to get ahead on meal prep during the week, and rely less on takeout. <—Me!
  • You’re looking for a healthy reset after the holidays. <— Also, me. (These Whole30 Breakfast Bowls are another go-to right now.)
  • You’re hoping to wash fewer dishes this year. AMEN. (If this is you, be sure to check out the section of one-pan recipes in my recipe index.)

These bowls are fiber rich, high in protein, and offer a myriad of nutritious food groups, making them a wonderful addition to your weekly meal lineup!

The Ingredients

  • Veggies. Roasting the vegetables makes them lightly crispy on the outside and caramelized and tender on the inside. 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.

Market Swap

You can use any kind you like or that your grocery has available. 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).

A sheet pan with sweet potatoes, onions, cauliflower, broccoli, and kale
  • Seasoning. 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.
  • Dressing. For the veggie bowl sauce, I used a delicious mixture of lemon juice, tahini, garlic, cumin, and salt. Power bowls call for sauce, and this nutty, zippy lemon tahini dressing is the perfect complement to the smoky roasted vegetables.
  • Eggs. Say hello to lean protein. Adding eggs makes these Whole30 vegetarian power bowls filling, without the need for meat. I opted for hardboiled eggs because I wanted to prep the entire meal in advance (and my Instant Pot Boiled Eggs is an easy recipe).

Ingredient Note

If you are eating right away and don’t have any hardboiled eggs on hand, a fried or poached egg is an excellent option. I make 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 egg or poached egg.

The Directions

  1. Bake the onions and potatoes with oil and spices for 10 minutes at 400 degrees F.
  2. Flip the sweet potatoes over, then add the broccoli and cauliflower. Bake for an additional 20 to 25 minutes.
  3. Add the kale. Bake for 5 additional minutes.
  4. Prepare the dressing.
  5. Cut the vegetables into pieces, and divide them among bowls. Add the eggs. Drizzle with tahini dressing and ENJOY!

Topping Ideas

  • Avocado. Always a good choice. Always.
  • Bacon. OK, I realize that the recipe won’t be a Whole30 vegetarian power bowl 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.
One of the best vegetarian recipes in a white bowl

Storage Tips

  • To Store. Refrigerate roasted vegetables in an airtight storage container for up to 4 days. Refrigerate the dressing and eggs for up to 1 week.
  • To Reheat. Reheat the vegetables gently in the microwave or on a baking sheet in the oven at 350 degrees F, and then top with the egg and dressing just before serving.
  • Can you freeze power bowls? While the final bowl will not freeze well, you can prep the roasted vegetables ahead of time and freeze them for up to 3 months.

Meal Prep Tip

Up to 1 day in advance, chop the vegetables as directed. Refrigerate in separate airtight storage containers until you’re ready to finish the recipe.

Whole30 vegetarian breakfast bowl with eggs

What Can Vegetarians Eat on Whole30?

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 and there aren’t enough vegetarian recipes.

Even if you aren’t vegetarian, it’s nice to go meatless once in a while.

In addition to these vegetarian power bowls, here are a few other of the best vegetarian recipes you can enjoy on Whole30: 

  • Cauliflower Fried Rice. One of my fave vegetarian main meals. This Healthy Fried Rice is a delicious option. With some tweaks, such as using cauliflower rice in place of brown rice, coconut aminos instead of soy sauce, swapping a Whole30 compliant hot sauce for the Sriracha, and omitting the edamame (use extra eggs for more protein instead), you can make a vegetarian fried rice that is Whole30 friendly.
  • Salad. Take your salad game from drab to fab! Mexican Salad and Cucumber Tomato Avocado Salad are packed with flavor and will keep you full for hours. If you need these salads to be Whole30, omit the cheese and honey. 
  • Soup. For a hearty and delicious vegetarian Whole30 meal, try a bowl of this Vegan Pumpkin Soup. To make the soup Whole30 compliant, omit the maple syrup. 

Recommended Tools to Make this Recipe

  • Extra Large Cutting Board. Plenty of room to chop all those delicious veggies.
  • Baking Sheet. If you plan to make lots of healthy bowls for weight loss, a set of baking sheets are essential.
  • Fish Spatula. My go-to tool for easily flipping vegetables.

The Best Cutting Board

Never run out of cutting space again with this extra large cutting board. It’s dishwasher-safe too!

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.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

What Is Tahini?

Tahini is a sesame seed paste used in Middle Eastern cooking and recipes like hummus. You can find it at most grocery stores. If you can’t find tahini or don’t enjoy the taste of it, natural almond butter works too.

Are Whole30 Vegetarian Power Bowls Gluten Free?

These Whole30 vegetarian power bowls are gluten free as written. However, I recommend double-checking that your tahini doesn’t contain any gluten.

What if I’m not Following Whole30?

This recipe is easy, delicious, and healthy, even if you’re not following the Whole30 diet. If you prefer, you certainly can adapt this recipe to your liking. I think making this into a quinoa power bowl would be tasty.

Whole30 Vegetarian Power Bowls

4.93 from 69 votes
Healthy Whole30 Vegetarian Power Bowls. Low carb, veggie-packed, with a creamy tahini dressing. A filling, high protein vegetarian recipe!

Prep: 10 mins
Cook: 40 mins
Total: 50 mins

Servings: 4 servings


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 the 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 the 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.



  • 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.
  • 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.
  • TO STORE: Refrigerate roasted vegetables in an airtight storage container for up to 4 days. Refrigerate the dressing and eggs for up to 1 week.
  • TO REHEAT: Reheat the vegetables gently in the microwave or on a baking sheet in the oven at 350 degrees F, and then top with the egg and dressing just before serving.


Serving: 1(of 4)Calories: 427kcalCarbohydrates: 52gProtein: 16gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 187mgPotassium: 1284mgFiber: 9gSugar: 11gVitamin A: 30778IUVitamin C: 141mgCalcium: 228mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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

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

  3. 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?

    1. 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!

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

  5. 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.5 stars

    1. 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!

  6. 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!!!!!5 stars

  7. 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.

  8. Very helpful advice in this particular post! It’s the little changes that make the largest changes. Thanks for sharing!5 stars

  9. 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 5 stars

    1. 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!

  10. This was so flippin’ delicious!!! So flavorful & nourishing. I’m obsessed…can’t wait to make again & again! 5 stars

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

  11. I don’t usual comment on recipes, but this was delicious and so easy!  The dressing really made the dish.  Thank you!5 stars

    1. 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.

  12. 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.5 stars

  13. 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!5 stars

    1. 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!

  14. 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.
    Sandy5 stars

    1. 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!

  15. 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!

  16. This was so flippin’ delicious!!! So flavorful & nourishing. I’m obsessed…can’t wait to make again & again!5 stars

  17. 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?


    1. 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!

  18. 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!5 stars

  19. 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 3 stars

    1. 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!

  20. 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!5 stars

  21. 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.5 stars

  22. 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!!5 stars

  23. I made these today for lunch for the week. They are not only delicious but also very filling. Great recipe!5 stars

  24. 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.

    1. Hi Stacey! I estimate 4 servings, but it really depends on how big you’d like your servings to be. I hope you enjoy!

  25. 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 :)5 stars

  26. 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.5 stars

  27. It was 2 of my favorites:  easy and delicious.  I added sun dried tomatoes to my tahini dressing.  It was AMAZING.  5 stars

  28. I have made this twice now. Thank you so much for the amazing recipe. Definitely a new favorite.5 stars

  29. 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 ?5 stars

  30. 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!5 stars

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

    1. 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!

  32. 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!!!!!

  33. 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!5 stars

    1. Thanks for taking the time to share this review, Eleanor! I’m glad to hear the recipe was a winner.

    1. 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!

  34. This recipe is a keeper. I adjusted the oil (more) and salt (less).  I added a little more tahini and water to the sauce (it was just a little too sour from the lemon).  It was delicious! 

  35. Served this over farro and added some lemony chicken (no Whole30 concerns here) and I just loved the tahini based dressing! Just the flavor I needed. 

  36. wow, such a wonderful and very interesting dish, I really want to eat such delicious food. Thank you for sharing.4 stars

  37. Loving your recipes but not that you use a microwave. Such healthy food but then it all get spoiled by warming it up in a microwave!

  38. We’re a meat lovin’ family and as mentioned above, after doing 30 days of Whole30 we were in meat overload. So, we decided to use EVERYTHING in our fridge before we went shopping again and stumbled across this recipe. Bottom line, so delicious! The crispness of the vegetables, creaminess of the avocado, dash of spices and mouth watering sauce (we used almond butter instead of tahini) created an explosion of fresh flavors. We cheated a bit and used all frozen veggies and baked for 35 minutes. Perfect, easy, filling meal.  5 stars

    1. I’m so happy to hear that you enjoyed the recipe, Jake! Thank you for taking the time to share this kind review!

  39. This was DELICIOUS! I am a veggie lover but was still surprised that a bowl of vegetables could be so complex and satisfying. I also have an 8 month old and am treasuring any healthy recipes that I can prep on the weekend and eat during the week! A winner for sure.5 stars

  40. Made this last night, dressing was excellent and bowls were very filling. My husband even said it was ok. Thank you for sharing!5 stars

  41. This is a recipe I keep coming back to, because it’s so easy, delicious, and always leaves me feeling super healthy and good. Also the tahini lemon dressing is… incredible. I have trouble with food prep because I tend to get bored of eating the same thing too frequently, but this is the exception to the rule. Plus you can always switch up the veggies if you need a change, or use the extra roasted veggies as a side to another dish. Love a good versatile meal prep, and this is perfection!5 stars

  42. Made this for dinner tonight and it was SO good! I am not following Whole 30 right now, nor am I a vegetarian, but this will be a regular in my recipe book now! Flavors were on point and I didn’t have any guilt having a second helping! Can’t wait to eat my leftovers for lunch tomorrow.

    Thank you! :)5 stars

      1. I just used smoked paprika instead of chili powder but it was so flavorful. I passed the recipe on to a friend. She will love it too.

  43. This looks amazing. I’m going to try it tomorrow. Thank you for posting. I would love to also try the maple bacon Brussels sprouts.

  44. This tastes delish and I did not miss the meat! Plenty of protein and super filling:) We had for dinner and my family of five ate almost the whole thing when I doubled the recipe to make 8 servings!5 stars

  45. This is one of the yummy dishes I have ever cooked. To be very honest, I’m an interior designer and hardly find time to cook for my husband and 10-year-old William, but this time I tried the bowl and it was amazing. They both liked the dish and enjoyed a lot. Thanks for sharing it with us.5 stars

  46. I have never been okay with sitting and eating an entire bowl of veggies! This recipe has me wanting more! So delicious in every way! Thank you for sharing!5 stars

    1. I have stomach problems and recently switched to vegan options and I came across your recipe. Very delicious. Wasn’t craving meat afterwards. Tasted great especially the sauce made it yum. Keep making more delicious recipes!5 stars

  47. I’m not doing Whole 30 nor am I a vegetarian, but this recipe is so incredible, I make it allll the time. My favorite combo is with sweet potato, brussels, broccoli, red onion, cauliflower, and tomato. This is my new favorite way to make sweet potatoes!

    Tip for people trying this: the first time I made it, I broke the #1 rule of Erin’s cookbook and did NOT read the recipe through the whole way through, so I messed up the timing on some of my vegetables and ended up overcooking the kale…. :) It still turned out great anyway and makes for super easy, delicious leftovers that can easily be microwaved.

    Oh, and this tahini sauce is also SO GOOD!!! I always make extra so I have it all week and make it in other recipes too. Since I’m not vegetarian, I’ll usually sub out the egg for salmon, chicken sausage, or baked chicken…. it’s delicious.5 stars

  48. Picked this recipe as our first dinner on our Whole30 Day 1 – and it was absolutely delicious! It was very easy to make, and I also added some carrots when I put the broccoli/cauliflower into the oven to bake. I didn’t add the hardboiled egg since we eat so many eggs for breakfast, but I’d definitely consider adding some baked tofu next time. Will definitely keep this recipe in my back pocket :)5 stars

  49. This was so delicious! Very easy to follow. I’ve been wanting to make this type of bowl forever, and can actually says this is the perfect recipe. All in all, it took me ~1hr 15mins. I loved the combo of veggies and flavors (I upped the onions!), and despite not loving Tahini, your dressing recipe was perfect. I would maybe add a little less water to retain some thickness but it certainly didn’t deter from the taste. Will def be making this more regularly — thank you!

    Also, I don’t typically make kale chips so just a heads up to others — make sure your kale is totally dry before baking. Mine was a little wet (despite running it through the salad spinner) and so a lot of the leaves steamed in the oven and did not get crispy. I love soft boiled eggs as an addition but TBH you don’t even need it! I skipped it and am still satiated (3hrs later)!5 stars

  50. I usually do not leave reviews but this was AMAZING! We loved the dressing. I used cauliflower rice as the base. The kids used Annie’s Mac n’ Cheese. I also made extra kale chips in our air fryer. Wonderful adaptable recipe. Thank you!5 stars

  51. Sitting here eating this in my hotel room as we speak. I’m a flight attendant and this recipe has really changed my meal prep game. There’s a sneaky amount of flavor packed into it and I love how easy it is to make! Thank you for this one!!5 stars

  52. It made me happy! Enjoyed the prepping, cooking and eating. Ate the whole thing! Second bowl I just about licked it clean. Usually CalorieKing shows me at 1000-1500 in potassium. After lunch today my K+ was 3100+!
    Think I’ve found my way to drop 60 lbs.
    I did half sweet potato, red onion and half yellow. Love the chili powder and citrus squeezer . Then cup of broccoli and 5 colored sweet peppers, and about 2 cups of kale that I massaged in bowl with drizzled olive oil, s&p.
    Didn’t have lemon so used lime in tahini. And first time made soft boiled eggs. 9 minutes in boiling water. Perfection is the word I have for this meal! Already shared your site with a friend5 stars

  53. This is a delicious recipe and very easy to make. The tahini dressing is the top 🔝 I will be using it again for my salad5 stars

  54. Another AMAZING meal full of flavor! Only thing I subbed was TJ’s Chili Lime seasoning for the chili powder just to be a little more family friendly (3 generations enjoyed and approved of this meal!).
    You are my go-to for any recipe starting place when I’m craving something specific or if I am in a rut and need something new! Your recipes have never failed me and I especially love how you use healthy sources of carbs rather than fear/omit them. You are truly gifted and so many of us are very grateful you are sharing your creations. Thank you SO much, Erin!!5 stars

  55. Just so good…on all levels! I plan to keep this recipe in regular rotation even when I’m finished with my Whole30 journey!!!5 stars

  56. This is versatile. I decreased sweet potato to one and added delicata squash and carrots. I used a lot of whole garlic cloves (4 or 5, and could have used more) but roasted them with the veggies so! they came out sweet and soft. I can only for one sheet pan in my oven so I fully cooked the hard veggies, took them out, cooked the broccoli for 20, and over that the kale for 5..4 stars