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.