Roasted Beets Bowls with Turmeric Tahini Sauce
If you’re looking to add more veggies into your everyday life or find new ways to cook them, these Roasted Beets Bowls with Turmeric Tahini Sauce are ANYTHING but boring! They’re flavorful with the most perfect combination of crunchy, fresh arugula, soft, cooked grains, and hearty roasted beets. Not to mention the roasted cabbage and that deliciously creamy turmeric tahini sauce drizzle that brings it all together!
Whether you’re looking for an easy, healthy dinner recipe or a meal-prep lunch that you’ll actually love, these beet bowls are so incredibly delicious.
You’ll Also Love: 15+ BEST Protein Bowl Recipes
Here’s what you’ll need to make this easy recipe:
Beets – Fresh beets definitely work best for this recipe. If you don’t feel like peeling beets, you can even just use pre-cooked beets in these bowls and save a ton of time! Although they won’t have that delicious, freshly-roasted taste (something to keep in mind).
Olive Oil – The flavor of the olive oil with the roasted veggies is so good! Avocado oil is another great option.
Red Cabbage – Chopped or shredded red cabbage is roasted for a next-level meal! Regular green cabbage is another wonderful alternative.
Arugula – The peppery taste of crunchy arugula is a must! Don’t have arugula on hand? Chopped spinach or kale can be good, too.
Cooked Barley or Grains – I love the soft, wholesome taste of cooked barley in these bowls. However, cooked quinoa, farro, brown rice, or even lentils are great for a gluten-free substitution!
Radishes – The spicy, peppery taste of radishes helps balance these bowls and really brings them to life!
Turmeric Tahini Sauce
Tahini – Tahini is creamy, savory, and makes for the best vegan sauce.
Lemon Juice – Don’t skip the fresh lemon juice! It balances the tahini and tastes SO good. You’ll also need just a little bit of water to thin out the sauce.
Turmeric – There are so many nutritious benefits to turmeric, but it also adds tons of flavor!
Coriander – The coriander balances the flavors of this sauce and adds depth.
Crushed Red Pepper – Want to take things up a notch? Add crushed red pepper to taste for a spicy kick!
Salt/Pepper – To taste.
Agave/Honey (Optional) – I like to add just a tiny bit of honey (or agave syrup, for a vegan option) to add a touch of sweetness and balance to this sauce.
How to Make Roasted Beet Bowls
Making roasted beet bowls is SO easy! Here’s how to put them together:
- Roast the beets for about 20 minutes.
- Add the shredded cabbage to the baking sheet and roast for another 20 minutes.
- Whisk together the tahini sauce ingredients.
- Layer the bowls with arugula, cooked grains, radishes, roasted beets, and roasted cabbage.
- Drizzle the sauce over each bowl and enjoy!
RELATED: Hot Honey Chickpea Bowls
Tips for Roasting Beets
Let’s talk about roasting beets. It’s actually easier than you might think! There are lots of different approaches when it comes to roasting beets, but my favorite approach is to go ahead and peel them and cube them first before roasting. Be sure to wear an apron and work on a dark, easy-to-clean surface, as red beets can definitely stain! Personally, I don’t wear gloves, because it’s easy enough to just wash my hands after I’m done working with them and the red color comes right off.
Roast red beets at 400 degrees F. for about 40 minutes total for best results!
TIP: Have leftover beets? Make this Easy Weeknight Vegetarian Borscht recipe!
How to Spiralize Radishes
Spiralizing radishes is definitely not a requirement, but just a fun, different way to present the vegetable! I use this spiralizer and it makes it SO quick and easy. However, you can always just thinly slice the radishes instead!
Making Turmeric Tahini Sauce
Making this turmeric tahini sauce could not be easier. Simply whisk together turmeric, tahini, lemon juice, water, coriander, and salt/pepper until smooth! You can also add a tiny bit of honey or agave syrup to the mix to very lightly sweeten and balance the sauce. Add in crushed red pepper to taste, and drizzle over your bowls (or anything ever – it’s SO good)!
How to Meal Prep These Bowls
These bowls can be eaten warm and freshly made for dinner or meal-prepped for lunch and eaten the next day. They’re even delicious when enjoyed cold!
To meal prep these beet bowls for the next day, simply roast the veggies according to directions. Once the roasted veggies are fully cooled off, layer the bowls and store them in airtight containers in the refrigerator. Whisk together the sauce and store it in separate containers. When you’re ready to enjoy, drizzle the sauce over the bowls so that it’s fresh!
RELATED: Low-Carb Mexican Meal Prep Bowls
More Healthy Vegan Bowl Recipes You’ll Love
- Vegan Loaded Mashed Potato Bowls
- Vegan Chickpea & Sweet Potato Bowls
- Asian Tofu Rice Bowls
- Vegan Buffalo Chickpea Bowls
- Harissa Veggie Bowl
- Vegan Turmeric Quinoa Power Bowls
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Roasted Beets Bowls w/ Turmeric Tahini Sauce
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 grain of choice)
- 4 medium radishes, sliced or spiralized
- flaky salt (to taste)
Tahini Turmeric 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 (or to taste)
- salt/pepper (to taste)
Making the Roasted Beet Bowls
- Preheat the oven to 400 degrees F.
- Peel and cube the beets. Place them on a dark-colored baking sheet, then drizzle with 1 Tablespoon of olive oil and top with a sprinkle of flaky salt to taste.
- Roast in the oven for 20 minutes.
- While the beets are roasting, chop or shred the cabbage.
- Remove the beets from the oven and slide them to one side of the pan.
- Place the cabbage on the other side of the pan and drizzle with the remaining 1 Tablespoon of olive oil and flaky salt to taste.
- Place the baking sheet back in the oven and roast for another 20 minutes.
- Make the bowls by layering fresh arugula, cooked barley (or grain of choice), spiralized radishes, roasted beets, and roasted cabbage in each bowl.
Mixing the Turmeric Tahini Sauce
- Place the tahini, lemon juice, and water in a bowl and whisk together until smooth.
- Add in the turmeric, coriander, crushed red pepper, and salt and pepper to taste.
- Whisk until smooth and drizzle over each roasted beet bowl!