Name: Winter Veggie Bowls with Cranberry Orange Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 large carrots, peeled and cut into sticks; 3 parsnips, peeled and cut into sticks; 1 small sweet potato, diced; 1 red onion, cut into wedges; 1 bunch of kale, stems removed and roughly chopped; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp ground cinnamon; Salt and pepper to taste; 1/4 cup tahini (sesame paste); 1/4 cup fresh cranberries (or 2 tbsp cranberry sauce); Juice and zest of 1 orange; 2 tbsp maple syrup or honey; 1 clove garlic, minced; 2 tbsp apple cider vinegar; 1/4 cup water (or more, depending on desired consistency); Salt and pepper to taste; 1/4 cup pomegranate seeds; 1/4 cup roasted hazelnuts, roughly chopped

As winter’s chill sets in, there’s nothing quite as satisfying as a nourishing, comforting meal filled with hearty vegetables and warming flavors. This Winter Veggie Bowl with Cranberry Orange Tahini Dressing is a perfect dish for the colder months. Featuring roasted carrots, parsnips, and kale, this bowl offers a delightful combination of flavors and textures. The sweet, tangy, and creamy cranberry orange tahini dressing is the star of the dish, complemented perfectly by crunchy toppings of pomegranate seeds and roasted hazelnuts. It’s a wholesome, vibrant meal that will brighten even the darkest of winter days.

Ingredients:

For the Winter Veggie Bowl:

3 large carrots, peeled and cut into sticks
3 parsnips, peeled and cut into sticks
1 small sweet potato, diced
1 red onion, cut into wedges
1 bunch of kale, stems removed and roughly chopped
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper to taste

For the Cranberry Orange Tahini Dressing:

1/4 cup tahini (sesame paste)
1/4 cup fresh cranberries (or 2 tbsp cranberry sauce)
Juice and zest of 1 orange
2 tbsp maple syrup or honey
1 clove garlic, minced
2 tbsp apple cider vinegar
1/4 cup water (or more, depending on desired consistency)
Salt and pepper to taste

Toppings:

1/4 cup pomegranate seeds
1/4 cup roasted hazelnuts, roughly chopped

Preparation:

Step 1: Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine the carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil and sprinkle with ground cumin, cinnamon, salt, and pepper. Toss everything together to ensure the vegetables are evenly coated with the oil and spices.

Step 2: Roast the Vegetables

Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized. About halfway through the roasting time, give the vegetables a stir to ensure they cook evenly.

Step 3: Prepare the Kale

While the root vegetables are roasting, prepare the kale. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the kale and a pinch of salt. Sauté for 4-5 minutes until the kale wilts slightly and turns vibrant green. Set the sautéed kale aside.

Step 4: Make the Cranberry Orange Tahini Dressing

In a blender or food processor, combine the tahini, fresh cranberries (or cranberry sauce), orange juice, orange zest, maple syrup (or honey), garlic, apple cider vinegar, and water. Blend until smooth and creamy. If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning with salt and pepper.

Step 5: Assemble the Winter Veggie Bowls

Once the vegetables are roasted to perfection, it’s time to assemble the bowls. Divide the sautéed kale between bowls, then top with the roasted carrots, parsnips, sweet potato, and red onion. Drizzle generously with the cranberry orange tahini dressing.

Step 6: Add the Toppings

Sprinkle each bowl with pomegranate seeds and roasted hazelnuts for a burst of sweetness and crunch. The pomegranate seeds add a tart contrast to the creamy dressing, while the hazelnuts bring in a rich, nutty flavor.

Cooking Notes:

If you prefer a heartier meal, you can add a serving of quinoa, brown rice, or farro as a base for this winter veggie bowl.
For a burst of additional flavor, you can roast the hazelnuts yourself by spreading them on a baking sheet and toasting in the oven for 8-10 minutes at 350°F (175°C). Just be sure to watch them carefully to prevent burning.
Feel free to substitute or add other winter vegetables like Brussels sprouts, beets, or butternut squash depending on what’s in season or available to you.

Serving Suggestions:

This Winter Veggie Bowl is a meal in itself, but you can serve it alongside warm, crusty bread for a more filling experience. It pairs beautifully with a light soup, such as a roasted tomato or butternut squash soup, making it a fantastic meal for any time of the day. This dish also works great as a meal prep option. Simply store the roasted veggies and dressing separately, and assemble when you’re ready to eat.

Tips:

Roasting Tip: When roasting the vegetables, ensure they are spread out in a single layer to allow them to caramelize properly. Overcrowding the pan may cause them to steam instead of roast, leading to a less flavorful result.
Make it Creamier: For a richer, creamier dressing, add 1-2 tablespoons of plain Greek yogurt or dairy-free yogurt to the cranberry orange tahini sauce.
Add Protein: If you’re looking for more protein in your meal, you can add roasted chickpeas, grilled tofu, or even a poached egg on top of the veggie bowl.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

Calories: 380 kcal
Protein: 8 g
Sodium: 280 mg