Are you looking for the ultimate healthy and vibrant “power bowl” that is a true powerhouse of flavor, texture, and incredible, plant-based nutrition? A stunning, satisfying, and completely crave-worthy meal that will leave you feeling energized and amazing? This incredible Roasted Beet Bowl with a golden Turmeric-Tahini Dressing is that perfect recipe! We’re talking tender, earthy roasted beets and sweet, caramelized cabbage, served over a bed of hearty barley and peppery arugula, all drizzled with the most luscious, spicy, and nutty dressing.
This isn’t just another boring salad recipe; it’s your definitive guide to a flavor and texture explosion in a bowl. We’ll show you the simple but crucial secrets to the fluffiest barley, the most perfectly roasted vegetables, and a dreamy, from-scratch dressing you’ll want to put on everything. This is a wholesome, satisfying, and stunningly flavorful one-bowl wonder that is perfect for meal prep, a healthy lunch, or a simple weeknight dinner.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy & Vibrant Power Bowl
What makes this Roasted Beet Bowl so spectacularly delicious is its incredible combination of textures and its perfectly balanced, sweet, earthy, and tangy flavors. This healthy, vegan-option dish is a masterpiece. The base of the bowl is a satisfying bed of chewy, nutty barley and peppery arugula. This is topped with a fantastic duo of roasted vegetables: deeply sweet and earthy beets and tender, caramelized red cabbage. The entire bowl is then studded with a jewel-toned medley of tangy, creamy goat cheese and chewy, antioxidant-rich goji berries, and brought together with a simple, from-scratch, and incredibly bright and zesty turmeric-tahini dressing.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Vibrant Bowl
This recipe uses a handful of fresh, high-impact ingredients to create its signature fresh and savory flavor.
- The Roasted Vegetables:
- Beets & Red Cabbage: The number one secret to delicious, not bland, root vegetables is to roast them! Roasting them at a high heat brings out their natural, deep sweetness and creates beautiful, crispy, and caramelized edges.
- The Grain Base:
- Barley: A wonderfully hearty and satisfying whole grain with a delightful, chewy texture and a nutty flavor. It’s packed with fiber and makes a fantastic base for this robust salad.
- The Turmeric-Tahini Dressing: A simple but perfectly balanced, classic vinaigrette.
- Tahini: The secret to a rich and creamy, completely vegan dressing! Tahini is a smooth paste made from ground sesame seeds, and it has a wonderful, nutty, and slightly earthy flavor.
- Turmeric: This vibrant, golden spice has a wonderful, warm, earthy and slightly peppery flavor and is well-known for its fantastic anti-inflammatory health benefits. It gives our dressing a beautiful, golden hue.
- The “Superfood” Add-ins: A classic and wholesome combination of peppery fresh arugula, tangy, creamy goat cheese, and chewy, antioxidant-rich goji berries.
Step-by-Step to the Perfect Roasted Beet Bowl
This elegant meal comes together in just a few simple, parallel stages.
Step 1: Roast the Beets and Cabbage
Step 1: First, preheat your oven to 400°F (200°C).
Step 2: Peel and cube your 3-4 medium beets. Place them on a large, parchment-lined baking sheet, drizzle them with 1 tablespoon of olive oil, and top with a sprinkle of flaky salt to your taste.
Pro Tip: For the easiest prep with no stained hands, you can roast your beets whole, wrapped in foil. Once they are tender, the skins will slip right off! Then you can cube them.
Step 3: Roast the beets in the oven for 20 minutes.
Step 4: While the beets are roasting, chop or shred your 2 cups of red cabbage.
Step 5: Remove the beets from the oven and carefully slide them to one side of the pan. Place the cabbage on the other side of the pan and drizzle it with the remaining 1 tablespoon of olive oil and another sprinkle of flaky salt.
Step 6: Place the baking sheet back in the oven and roast for another 20 minutes, until both the beets and the cabbage are tender and slightly caramelized.
Part 2: Cook the Barley and Make the Dressing
- For the Barley: While the vegetables are roasting, cook your 1 cup of barley according to the package directions.
- For the Turmeric-Tahini Sauce: In a small bowl or a jar with a lid, whisk or shake together the 2 tablespoons of tahini, the juice of 1/2 a medium lemon, and the 2 tablespoons of cold water until smooth. Add in the 1/2 teaspoon of agave syrup (if using), the 1/2 teaspoon of turmeric, the 1/2 teaspoon of coriander, the 1 teaspoon of crushed red pepper, and salt and pepper to your taste. Whisk until everything is smooth and creamy.
Part 3: Assemble Your Harvest Bowls
To assemble your bowls, create a bed of your fresh arugula. Top with a generous scoop of the cooked barley, your spiralized radishes, the roasted beets, and the roasted cabbage.
Finish each bowl with a sprinkle of goji berries, a crumble of goat cheese, and a generous drizzle of your prepared Turmeric-Tahini Sauce. Enjoy!
Beet Bowls (with Turmeric Tahini Dressing!)
A healthy and vibrant vegan power bowl featuring roasted beets and cabbage. This colorful fall meal starts with cubed beets and shredded red cabbage, which are roasted on a sheet pan until tender and slightly caramelized. The bowl is built on a base of fresh arugula and cooked barley, then topped with the roasted vegetables and fresh, sliced radishes. The entire dish is brought together with a creamy, homemade turmeric tahini sauce that is seasoned with coriander and red pepper flakes for a bit of a kick.
Ingredients
- For the Roasted Beet Bowls:
- 3-4 medium beets, peeled and cubed
- 2 Tablespoons olive oil, divided
- 2 cups shredded red cabbage
- 2 cups arugula
- 1 cup cooked barley or other grain
- 4 medium radishes, thinly sliced
- Flaky sea salt to taste
- For the Turmeric Tahini Sauce:
- 2 Tablespoons tahini
- 1/2 medium lemon, juiced
- 2 Tablespoons cold water
- 1/2 teaspoon agave syrup or honey (optional)
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- Roast the Vegetables: Preheat the oven to 400°F. On a parchment-lined baking sheet, toss the cubed beets with 1 tablespoon of olive oil and a sprinkle of flaky salt. Roast for 20 minutes.
- Remove the baking sheet from the oven. Push the beets to one side and add the shredded cabbage to the other side. Drizzle the cabbage with the remaining 1 tablespoon of olive oil and a sprinkle of salt.
- Return the baking sheet to the oven and roast for another 20 minutes, until all the vegetables are tender.
- Make the Sauce: While the vegetables roast, place the tahini, lemon juice, and cold water in a bowl and whisk together until smooth. Add the turmeric, coriander, crushed red pepper, and salt and pepper to taste. Whisk until smooth.
- Assemble the Bowls: Create a base in each bowl with the fresh arugula and the cooked barley.
- Top with the roasted beets, roasted cabbage, and spiralized radishes.
- Drizzle generously with the turmeric tahini sauce and serve.
Notes
- This is a complete, healthy meal that is both vegan and gluten-free (if using a gluten-free grain like quinoa instead of barley).
- Roasting the beets and cabbage on the same sheet pan is an efficient cooking method that saves on cleanup.
- This recipe is great for meal prep; the roasted vegetables, cooked grains, and dressing can all be stored separately and assembled for quick lunches or dinners.
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The Ultimate Meal-Prep Guide
This hearty bowl is the absolute perfect recipe for meal prepping!
- Prep Your Components: You can cook your barley, roast your beets and cabbage, and whisk together your dressing at the beginning of the week.
- Store Separately: Store everything in separate, airtight containers in the refrigerator. The barley and roasted vegetables will keep for up to 5 days, and the dressing will keep for up to a week.
- Assemble: Each morning, or the night before, you can simply layer your fresh arugula, a scoop of the barley, a scoop of the roasted veggies, and your toppings in your meal-prep container. Pack your dressing separately to add just before serving.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one easiest way to peel beets without staining my hands?
The secret is to roast them whole first! Simply wash and trim your beets, rub them with a little olive oil, and wrap them individually in aluminum foil. Roast them at 400°F for about 50-60 minutes, until they are tender. Once they have cooled enough to handle, you can use a paper towel to simply rub the skins, and they will slip right off—no peeler required and no red-stained hands!
Q2: How do I make a creamy tahini dressing that isn’t bitter or seized up?
The secret is to add your water slowly while whisking vigorously. When you first mix the acidic lemon juice with the fatty tahini, the mixture will tighten up and “seize”—this is a normal emulsion process! By slowly adding the water, one tablespoon at a time, and continuing to whisk, you will see the dressing magically loosen up and transform into a perfectly smooth and creamy consistency. Using a high-quality, fresh tahini will also ensure it is not bitter.
Q3: Can I make this quinoa bowl ahead of time for meal prep?
Yes, this is a perfect meal-prep recipe! For the absolute best and freshest result, it is a great idea to store all your prepared components separately in the refrigerator. The cooked barley, the roasted vegetables, and the dressing will all keep beautifully. Then, you can simply assemble a fresh bowl with your arugula and goat cheese just before serving.
Q4: Can I make this recipe vegan?
Yes! To make this recipe completely vegan, simply omit the goat cheese or substitute it with your favorite brand of a crumbled, dairy-free feta substitute, and be sure to use agave or maple syrup in the dressing instead of honey.
Q5: What is barley?
Barley is a wonderfully versatile and healthy whole grain. It has a fantastic, satisfyingly chewy texture and a slightly nutty flavor. It is packed with fiber and is a great, hearty base for grain bowls, soups, and stews.