Roast Veggie Energy Bowl

Roast Veggie Energy Bowl

Energy bowl, Buddha bowl, salad bowl… it what ever you want, these bowls of goodness are packed full of nutrients and super tasty!

Generally your bowl with start with a green base of either kale or mesclun. You’ll then top it with your fave roast veggies, a source of protein (lentils, chickpeas, eggs, salmon, chicken etc.), add healthy fats (avocado, nuts/seeds) and top it off with a delicious dressing! 😋

Perfect for a weekend summer lunch or make them for your work lunches by preparing the salad the night before work and adding the dressing before you eat it.

Roast Veggie Energy Bowl


1/4 of a butternut pumpkin
1 medium beetroot
1 Tbsp of coconut oil
1/4 - 1/2 tsp Himalayan salt to season
1/4 tsp garlic powder
4 handfuls of kale
½ small avocado
2 Tbsp of walnuts
1/4 cup of lentils


2 Tbsp tahini
Juice of half a lemon juice
Juice of 1/2 an orange
1 tsp miso paste (or tamari sauce)
1 garlic clove, crushed
1 tsp apple cider vinegar


  1. Pre-heat the oven to 180 degrees.

  2. Chop the pumpkin and beetroot into bite sized pieces and place on a roasting tray. Add the coconut oil, salt, garlic powder and mix well. Roast veggies at 180 degrees until cooked.

  3. Make the dressing by whisking all the ingredients together with a fork.

  4. Wash the kale and pull the leaves off the stalks. Place the kale leaves in a bowl and add half the dressing. Using your hands mix it all through and massage the kale for about 30 seconds. This makes the leaves wilt a little and become more tender as kale can be a little tough.

  5. Top the kale with the roast veggies, avocado, lentils, walnuts and the rest of the dressing.

Serves 1

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛

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