Baobab Roasted Veggies Power Bowl

This wholesome plant based bowl is perfect for lunch or dinner, with a tangy creamy sauce.

  • Organic Burst Baobab maintains the alkaline balance in your body while supporting your immune system with soluble fiber. 
  • Get radiant skin from tahini - a good source of amino acids, Vitamins E, B and fatty acids.
  • So flavourful! 


For the vegetables:

  • 1 medium sweet potato, sliced into 1/4-inch rounds
  • 2 large carrots, halved and sliced
  • 1 cup brussels sprouts, halved
  • 4 radishes, halved
  • 1 red pepper, thinly sliced
  • 1 cup broccoli florets
  • 2 cups kale
  • 2 tablespoons avocado oil, divided
  • 1 tablespoon smoked paprika, divided
  • 1/2 tablespoon garlic powder, divided
  • 1/2 tsp sea/Himalayan salt, divided

For the Baobab dressing:

  • 1 teaspoon Organic Burst Baobab
  • 3 tablespoons lemon juice
  • 2 tablespoon tahini


  1. Preheat oven to 400º F (200º C).
  2. To a baking sheet, add the sweet potatoes, carrots, brussels sprouts and radishes and drizzle with half of the avocado oil, garlic powder, smoked paprika and salt. Toss to combine.
  3. Bake for a total of 20-25 minutes or until golden brown and tender.
  4. To another baking sheet, add the bell pepper and the broccoli. Drizzle with remaining oil and the rest of the spices. Toss to combine.
  5. When the potatoes/carrots have been roasting for 10 minutes, add the second pan to the oven and roast for a total of 15-20 minutes.
  6. In the last 5 minutes of roasting, add the kale to the pan and roast until tender and bright green.
  7. Meanwhile, make your dressing. Whisk all the ingredients in a bowl.
  8. Divide vegetables between two bowls and drizzle with Baobab dressing.

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