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Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls

Delicious Roasted Veggie Glow Bowls filled with healthy ingredients, hearty quinoa, and topped with a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Vegan
Servings 4 bowls
Calories 535 kcal

Equipment

  • large rimmed baking sheet
  • Medium saucepan
  • mixing bowl

Ingredients
  

Roasted Vegetables

  • 1 medium head cauliflower, cut into florets (about 6 cups total)
  • 3 large carrots, peeled and sliced at a diagonal (into 1-inch chunks)
  • 3 Tbsp. extra-virgin olive oil divided
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ½ tsp. ground cumin
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 4 packed cups chopped fresh kale
  • ¼ cup roasted pumpkin seeds
  • 1 ripe avocado, sliced
  • chopped fresh parsley for garnish

Golden Tahini Dressing

  • ¼ cup tahini, well-stirred
  • 1 Tbsp. sherry vinegar (sub apple cider vinegar)
  • 1 Tbsp. maple syrup
  • 2 tsp. chili garlic sauce
  • ½ tsp. curry powder
  • ¼ tsp. ground turmeric
  • ¼ tsp. kosher salt or more to taste

Instructions
 

Preparation

  • Preheat oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
  • Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized.
  • Meanwhile, combine quinoa and broth in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
  • Remove lid and stir in kale and remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve.
  • Prepare Golden Tahini Dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well.
  • Gradually whisk in water in 1 tablespoon increments until sauce is smooth, and desired consistency is achieved.
  • Assemble bowls by dividing quinoa and kale mixture evenly between four bowls.
  • Scatter roasted veggies overtop, and divide avocado slices evenly.
  • Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop.
  • Finish by garnishing each bowl with chopped parsley.

Notes

Make-Ahead: Chop all of the veggies up to 3 days in advance and store in an airtight container in the fridge. You can also prep the Golden Tahini Dressing up to 4 days ahead and store in the fridge, tightly covered. Store: It’s best to store the leftover quinoa and veggies separately from the tahini dressing. This way, you can reheat the bowls without affecting the delicate fats in the dressing. The quinoa and veggies will last up to 4 days refrigerated. The tahini dressing will last up to 10 days. Reheat: Transfer the quinoa mixture and veggies to a microwave-safe bowl and nook in 30 second intervals, stirring each time, until warm. Serve with tahini dressing, avocado, and parsley.

Nutrition

Serving: 1bowlCalories: 535kcalCarbohydrates: 55gProtein: 17gFat: 31gSaturated Fat: 4gSodium: 890mgFiber: 13gSugar: 13.5g
Keyword dinner recipe, Healthy Bowls, quinoa bowls, Roasted Veggie Glow Bowls, vegan recipe, vegetable bowls
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