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Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls

Vibrant roasted veggie bowls featuring golden cauliflower, tender carrots, fluffy quinoa, and creamy tahini dressing. Perfect for meal prep and ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Lunch, Dinner
Cuisine Mediterranean, American, Vegetarian
Servings 4
Calories 385 kcal

Ingredients
  

  • For the Roasted Vegetables:
  • 6 cups cauliflower florets from 1 medium head
  • 3 large carrots peeled, cut diagonally into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • For the Quinoa Base:
  • 1 cup dry quinoa rinsed
  • 2 cups vegetable broth low-sodium preferred
  • 4 cups chopped kale packed, stems removed
  • 1 tablespoon extra-virgin olive oil
  • For the Golden Tahini Dressing:
  • 1/4 cup tahini well-stirred
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 1 tablespoon maple syrup pure preferred
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon curry powder mild or medium
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon kosher salt or to taste
  • 3-4 tablespoons water for thinning
  • For Topping:
  • 1/4 cup roasted pumpkin seeds pepitas
  • 1 ripe avocado sliced
  • Fresh parsley chopped, for garnish

Instructions
 

  • Roast the Vegetables:
  • Preheat oven to 425°F.
  • Place cauliflower florets and carrot chunks on a large rimmed baking sheet.
  • Drizzle with 2 tablespoons olive oil and add smoked paprika, garlic powder, cumin, salt, and black pepper.
  • Toss thoroughly with hands to coat evenly, then spread in a single layer.
  • Roast for 25-30 minutes, tossing halfway through, until vegetables are golden brown and caramelized.
  • Cook the Quinoa:
  • While vegetables roast, combine quinoa and vegetable broth in a medium saucepan over medium-high heat.
  • Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
  • Simmer for 15 minutes without lifting the lid.
  • Remove from heat and stir in chopped kale and remaining 1 tablespoon olive oil.
  • Cover and let sit until ready to assemble.
  • Make the Golden Tahini Dressing:
  • In a medium bowl, whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt.
  • Add water 1 tablespoon at a time, whisking until dressing reaches a pourable consistency (3-4 tablespoons total).
  • Taste and adjust seasoning as needed.
  • Assemble the Bowls:
  • Divide quinoa-kale mixture evenly among 4 serving bowls.
  • Top each bowl with roasted vegetables.
  • Add sliced avocado to each bowl.
  • Drizzle each bowl with 2 tablespoons golden tahini dressing.
  • Sprinkle with 1 tablespoon pumpkin seeds per bowl.
  • Garnish with fresh chopped parsley.
  • Serve immediately while vegetables are warm.

Notes

Substitutions:
Carrots can be replaced with sweet potato cubes
Kale can be swapped for baby spinach, Swiss chard, or arugula
Sherry vinegar can be replaced with apple cider vinegar, rice vinegar, or fresh lemon juice
Storage:
Store quinoa, roasted vegetables, and dressing separately in airtight containers
Quinoa and vegetables last up to 4 days refrigerated
Dressing lasts up to 10 days refrigerated
Add avocado and parsley fresh when serving
Reheating:
Microwave quinoa and vegetables in 30-second intervals, stirring between each
Or reheat in a skillet over medium heat with a splash of water
Serve dressing cold or at room temperature (do not heat)
Meal Prep Tip:
Prep vegetables up to 3 days ahead and store in airtight containers
Make dressing up to 4 days in advance
Assemble bowls fresh for best texture
For More Protein:
Add baked tofu cubes or roasted chickpeas
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Keyword Roasted Veggie Glow Bowls