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Turmeric Tahini & Roasted Beets Power Bowls!

Turmeric Tahini & Roasted Beets Power Bowls

Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free
Course Lunch, Dinner, Appetizer
Cuisine American, Mediterranean
Cook Time 30 minutes
Total Time 30 minutes
Servings 2
Calories 330kcal


  • 3 small beets
  • 1/2 cup dry lentils
  • 1 cup shredded red cabbage
  • 4 radishes
  • 2 Tbsp tahini
  • 1/2 tsp ground turmeric
  • 1 tsp crushed red pepper
  • 1 Tbsp crushed pine nuts


  • Preheat oven to 375 degrees.
  • Peel and slice the beets. Lay them on a baking sheet with a little bit of oil (I sprayed them with a little coconut oil) and add salt/pepper (optional). Bake for 20-25 minutes or until soft.
  • While the beets are roasting, cook the lentils according to directions.
  • Shred the cabbage and spiralize the radishes (or slice).
  • Mix the tahini and turmeric together to create a sauce.
  • Put together the power bowls by adding the beets, lentils, cabbage and radishes. Top each bowl with the turmeric tahini sauce and garnish with crushed red pepper and crushed pine nuts.
  • Enjoy!


Calories: 330kcal | Carbohydrates: 44g | Protein: 12g | Fat: 12g | Sugar: 10g