Whole30 Vegetarian Power Bowls Easy Vegetarian Recipe Wellplated Com

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.

How to Make Whole30 Vegetarian Power Bowls

This recipe is perfect for you if… This power bowl is part roasted vegetable bowl, part creamy dressing, and part lean protein.

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.

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).

The Directions

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.

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.

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. 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.

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