Name: Air Fryer Veggie Power Bowls with Tahini Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Various
Ingredients: 2 tablespoons (30 ml) vegetable oil (divided); 3 cups (720 ml) cubed butternut squash (415 grams); 3 medium parsnips, peeled and cubed (2 heaping cups/270 grams); 1 teaspoon (5 ml) garlic powder; 1 large beet, peeled and cubed (2 cups (480 ml)/275 grams); 1/2 teaspoon (3 ml) cumin; 6 cups (1440 ml) packed kale, roughly chopped (180 grams); 1/3 cup (80 ml) walnuts (roughly chopped); 1/3 cup (80 ml) dried cranberries; 1 small avocado, sliced (100 grams); salt and pepper, to taste; additional add ons: quinoa, chickpeas, roasted chicken, goat cheese…; 2 tablespoons (30 ml) tahini; 2 tablespoons (30 ml) coconut aminos; 1 tablespoon (15 ml) lemon juice; 1 teaspoon (5 ml) apple cider vinegar; 1/4 teaspoon (1 ml) ground ginger; 1/4 teaspoon (1 ml) garlic powder; 1/4-1/2 teaspoon (3 ml) red pepper flakes; salt and pepper, to taste

Description

Discover how to make delicious Air Fryer Veggie Power Bowls with Tahini Dressing! This nutritious recipe is perfect for a quick and healthy meal.

Ingredients

2 tablespoons (30 ml) vegetable oil (divided)
3 cups (720 ml) cubed butternut squash (415 grams)
3 medium parsnips, peeled and cubed (2 heaping cups/270 grams)
1 teaspoon (5 ml) garlic powder
1 large beet, peeled and cubed (2 cups (480 ml)/275 grams)
1/2 teaspoon (3 ml) cumin
6 cups (1440 ml) packed kale, roughly chopped (180 grams)
1/3 cup (80 ml) walnuts (roughly chopped)
1/3 cup (80 ml) dried cranberries
1 small avocado, sliced (100 grams)
salt and pepper, to taste
additional add ons: quinoa, chickpeas, roasted chicken, goat cheese…
2 tablespoons (30 ml) tahini
2 tablespoons (30 ml) coconut aminos
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) apple cider vinegar
1/4 teaspoon (1 ml) ground ginger
1/4 teaspoon (1 ml) garlic powder
1/4-1/2 teaspoon (3 ml) red pepper flakes
salt and pepper, to taste

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Instructions

Set your oven to 375°F and prepare one or two large baking trays with parchment paper.
Prepare the vegetables for roasting. Combine the butternut squash and parsnips with one tablespoon of vegetable oil, garlic powder, plus salt and pepper in a medium bowl. Spread them evenly on the baking tray. Use the same bowl to mix the beetroot with half a tablespoon of vegetable oil, cumin, and salt and pepper. Place them on the same tray or a different one if needed. Roast for 35-40 minutes until they are tender enough to pierce with a fork.
During the roasting time, put the kale in a bowl and gently massage it with half a tablespoon of vegetable oil and a sprinkle of salt and pepper until the leaves soften.
Prepare the tahini dressing by whisking all the dressing ingredients in a bowl. Adjust the thickness by adding water for a thinner consistency or more tahini for a thicker one.
Once the vegetables are roasted, arrange the bowls by dividing the kale, roasted vegetables, walnuts, cranberries, and avocado into three portions. Drizzle the dressing over the top and savor the dish!

Notes

Consider adding quinoa, chickpeas, or roasted chicken for extra protein and a more satisfying meal.
Massage kale with oil and seasoning to soften the leaves and enhance the salad’s texture.
Adjust water or tahini in the dressing to suit your preferred consistency for a personalized touch.