Roasted Yukon Potato Spring Vegetable Bowls

Are you ready for more asparagus??? I sure hope so! Because today we talk these roasted yukon potato spring vegetable bowls! Filled with um, yukon potatoes (obviously), asparagus, broccoli, quinoa and a tasty, tasty dressing!

Flavorful and satisfying, these roasted yukon potato spring vegetable bowls are a complete meal! Filled with asparagus, quinoa, almonds and a creamy dressing!

Making for one very tasty bowl. Stopping now, I promise.

Anyway, today’s recipe is sort of a mash-up, if you will, of two dinner staples at our house.

First up, we have this roasted spring vegetable salad with tahini dressing. I made that salad constantly last year and then sort of forgot to make it again until this Easter. Which re-ignited my love! And now, it’s all I can think about.

Second, we have these warm and roasted winter salad bowls from Oh She Glows. They are on constant repeat when it comes to an easy dinner during the week. So you should totally go make them too.

Both of which bring us to today! We’re taking different elements and ideas from each and merging them into one glorious, asparagus filled bowl. It may not be the prettiest dish on the block, but what it lacks in looks it sure does make up for in taste!

It’s spring-y, yet comforting and totally filling at the same time. Major love. Tripled by the fact that it keeps well fully assembled, making most excellent leftovers for lunch.

Flavorful and satisfying, these roasted yukon potato spring vegetable bowls are a complete meal! Filled with asparagus, quinoa, almonds and a creamy dressing!

So, let’s talk the components, shall we?

We start with a big tray of roasted veggies – creamy dreamy yukon potatoes, springtime asparagus and broccoli (because I love it).

The veggies get mixed together with some warm quinoa, a touch of greens, some almonds for crunch and some raisins for sweetness. And then, it all gets tossed in a tahini vinaigrette! Which, I might add, is a great way to start enjoying tahini if it’s something you’re not super familiar with – the flavor is there but not as prominent as with a straight up tahini sauce.

And then, we eat!

Flavorful and satisfying, these roasted yukon potato spring vegetable bowls are a complete meal! Filled with asparagus, quinoa, almonds and a creamy dressing!

But for now, I’m off to go clean up the house. We have family coming to visit shortly and the dog hair dust bunnies floating around are out of control. Constant struggle! It’s a good thing she’s so darn cute!

Yield: about 4 to 5 servings

Roasted Yukon Potato Spring Vegetable Bowls

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Flavorful and satisfying, these roasted yukon potato spring vegetable bowls are a complete meal! Filled with asparagus, quinoa, almonds and a creamy dressing!

Did you make this recipe?

Ingredients:

For the veggies:

  • 1 pound yukon potatoes, cut into ½ inch chunks
  • 1 pound asparagus, ends trimmed and cut into 2-inch chunks
  • 3 cups chopped broccoli florets
  • 3 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper

For the salad:

  • ½ cup uncooked quinoa, rinsed
  • 1 cup water
  • 1 ½ cups lightly packed baby arugula, roughly chopped
  • ½ cup thinly sliced green onion
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • ¼ cup sliced almonds, plus extra for serving
  • ½ cup golden raisins (or regular!), plus extra for serving

For the dressing:

  • ⅓ cup olive oil
  • 2 ½ tablespoons tahini
  • 1 tablespoon pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon fine sea salt
  • pinch of pepper

Directions:

For the veggies:

  1. Preheat the oven to 400ºF.
  2. Add the potatoes, asparagus and broccoli to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and browned. Let cool for about 5 minutes.

For the salad:

  1. Meanwhile, add the quinoa and water to a small or medium saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the liquid is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl.
  2. To the large bowl, add the arugula, green onion, chickpeas, almonds, raisins and the slightly cooled veggies. Set aside.

For the dressing:

  1. Add the olive oil, tahini, maple syrup, lemon juice, salt and pepper to a small bowl and whisk until well combined. Taste and add more salt / pepper to your liking.
  2. Pour the dressing into the large bowl and toss until combined. Taste and adjust seasonings if needed. Serve topped with extra almonds and raisins if desired!

Inspired by my roasted spring vegetable salad and these warm & roasted winter salad bowls from Oh She Glows.