Name: Roasted Veggie Glow Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium head cauliflower, cut into florets (about 6 cups total); 3 large carrots, peeled and sliced diagonally into 1-inch chunks; 3 Tbsp. extra-virgin olive oil, divided; 1 tsp. smoked paprika; 1 tsp. garlic powder; 1/2 tsp. ground cumin; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 1 cup dry quinoa; 2 cups vegetable broth; 4 packed cups chopped fresh kale; 1/4 cup roasted pumpkin seeds; 1 ripe avocado, sliced; Chopped fresh parsley for garnish; 1/4 cup tahini, well-stirred; 1 Tbsp. sherry vinegar (or apple cider vinegar); 1 Tbsp. maple syrup; 2 tsp. chili garlic sauce; 1/2 tsp. curry powder; 1/4 tsp. ground turmeric; 1/4 tsp. kosher salt, or more to taste; 3-4 Tbsp. water, to thin

Jump to Recipe

If you’re searching for a dish that’s bursting with color, nutrition, and flavor, look no further than these amazing Roasted Veggie Glow Bowls. They bring together perfectly roasted cauliflower and carrots with fluffy quinoa and nutrient-packed kale, all tied together by a luscious golden tahini dressing. Every bite is a vibrant celebration of wholesome ingredients coming together to give your taste buds a joyful, glowing experience.

Ingredients You’ll Need

This Roasted Veggie Glow Bowls recipe shines because of its straightforward, vibrant ingredients. Each one plays a vital role, whether it’s adding crunch, creaminess, or an extra layer of spice—all harmonizing beautifully.

Cauliflower florets: The star vegetable, providing a hearty, slightly nutty base when roasted to caramelized perfection.

Carrots: Sliced thick for sweetness and wonderful texture contrast with the cauliflower.
Extra-virgin olive oil: Essential for roasting and wilting the kale, bringing a rich, fruity undertone.

Smoked paprika: Adds a subtle smoky warmth that elevates the roasted veggies.
Garlic powder: Infuses a savory depth without overpowering the fresh vegetable flavors.

Ground cumin: Offers an earthy and slightly spicy background note.
Kosher salt and black pepper: Basic seasonings that enhance all the ingredients’ natural flavors.
Quinoa: This fluffy, protein-packed grain absorbs flavors and adds satisfying earthiness.

Vegetable broth: Cooks the quinoa with added savory notes for extra deliciousness.
Fresh kale: Nutrient dense and slightly bitter, it softens perfectly when gently wilted in quinoa’s warmth.
Roasted pumpkin seeds: Provide that beloved crunch and a subtle nutty flavor.

Ripe avocado: Sliced for rich creaminess and a buttery texture contrast.
Fresh parsley: Brightens the bowl with fresh, herbaceous notes.
Tahini: The base for the golden dressing, adding creamy, nutty richness.

Sherry vinegar (or apple cider vinegar): Brings brightness and tang to the dressing.
Maple syrup: Balances the dressing with a hint of sweet warmth.
Chili garlic sauce: Adds gentle heat and a kick of garlicky spice.

Curry powder and turmeric: These warm spices not only flavor but give the dressing its beautiful golden hue.

How to Make Roasted Veggie Glow Bowls

Step 1: Roast the Cauliflower and Carrots

Start by preheating your oven to 425ºF to get that perfect crisp. Toss your cauliflower florets and carrot chunks with two tablespoons of olive oil, smoked paprika, garlic powder, cumin, kosher salt, and black pepper until every piece is generously coated. Roast them for 25 to 30 minutes on a rimmed baking sheet, tossing halfway through to ensure even caramelization. The roasting brings out deep, slightly sweet flavors and a beautiful golden crust that will make each bite so satisfying.

Step 2: Cook the Quinoa and Wilt the Kale

While the veggies roast, place quinoa and vegetable broth in a medium saucepan and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 15 minutes until the quinoa is fluffy and the broth is absorbed. Then, stir in your chopped fresh kale along with one tablespoon of olive oil. The residual heat will wilt the kale just enough to soften it without losing its vibrant green color or nutritional punch.

Step 3: Make the Golden Tahini Dressing

This dressing is the secret sunshine of the Roasted Veggie Glow Bowls. In a bowl, combine tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and a pinch of kosher salt. Whisk it all together, then gradually add water one tablespoon at a time until you reach a silky smooth, pourable consistency. The dressing’s creamy texture, plus the warm spices, creates the perfect finishing touch that ties all the flavors beautifully.

Step 4: Assemble Your Bowls

Divide the quinoa and kale mixture evenly into four bowls as your nourishing base. Pile the roasted veggies over the top, then add slices of ripe avocado for that creamy contrast. Generously drizzle the golden tahini dressing on each bowl and sprinkle with roasted pumpkin seeds to add delightful crunch. Finish each bowl with freshly chopped parsley, which lends a refreshing burst of herbal brightness.

How to Serve Roasted Veggie Glow Bowls

Garnishes

Fresh parsley is the star garnish here, but you can also sprinkle a pinch of sesame seeds or add a few radish slices for color and bite. Each garnish adds dimension to the bowls and leaves a wonderful impression that this dish was crafted with love and thought.

Side Dishes

This bowl is a meal in itself, but if you want to accompany it, light sides such as a crisp green salad with lemon vinaigrette or warm crusty bread complement it well. They keep the focus on the glow and freshness of the veggies without overwhelming the palate.

Creative Ways to Present Roasted Veggie Glow Bowls

For an Instagram-worthy presentation, serve the bowls in wide, shallow dishes to showcase the colorful layers. Offering small bowls of extra golden tahini dressing on the side invites everyone to customize their bowl’s sauciness. You can also layer the ingredients in a jar for a grab-and-go lunch that still feels gourmet and glowing.

Make Ahead and Storage

Storing Leftovers

Store any leftover roasted veggies, quinoa, and dressing separately in airtight containers in the refrigerator. This approach keeps textures fresh and prevents sogginess, especially for the avocado slices which are best added fresh.

Freezing

The roasted vegetables and cooked quinoa freeze beautifully when stored separately in freezer-safe containers or bags. Keep the dressing refrigerated but not frozen, as it may separate or lose its creamy texture once thawed.

Reheating

Reheat veggies and quinoa gently in the oven or on the stovetop to maintain their texture—avoid microwaving for best results. Add fresh avocado slices and re-whisk your golden tahini dressing before drizzling to bring back the full flavor vibrancy.

FAQs

Can I use other vegetables instead of cauliflower and carrots?

Absolutely! Roasted sweet potatoes, bell peppers, or Brussels sprouts would be wonderful substitutes or additions, adding different textures and flavors that complement the overall glow of the bowl.

Is this recipe suitable for vegans?

Yes, the Roasted Veggie Glow Bowls are completely plant-based and can be enjoyed by anyone following a vegan lifestyle without needing any modifications.

How spicy is the golden tahini dressing?

The dressing has a gentle kick thanks to the chili garlic sauce, but it’s not overwhelming. You can adjust the heat level by adding more or less chili garlic sauce to match your taste preferences.

Can I prepare the dressing in advance?

Yes, the golden tahini dressing keeps well in the refrigerator for up to a week. Just give it a good whisk before using since it tends to thicken or separate slightly when chilled.

What’s the best way to keep the kale from getting soggy?

Wilt the kale by stirring it into the hot quinoa just before serving. Avoid mixing it with the roasted vegetables too early, as the moisture from the kale can cause the crispy veggies to lose their texture.

Final Thoughts

I sincerely hope you give these Roasted Veggie Glow Bowls a try because they are more than just a meal—they’re a celebration of vibrant flavors and wholesome ingredients that brighten your day. Preparing and enjoying them feels like a warm hug from the inside out, perfect for any occasion when you want to nourish your body and soul with beautiful food.

Roasted Veggie Glow Bowls Recipe

★★★★★

4.9 from 5 reviews

Author: Mariam
Total Time: 45 minutes

Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and nourishing Roasted Veggie Glow Bowl featuring caramelized cauliflower and carrots atop fluffy quinoa and wilted kale, topped with creamy avocado, crunchy pumpkin seeds, and a zesty golden tahini dressing. This wholesome meal is packed with flavors, textures, and nutrients, perfect for lunch or dinner.

Instructions

Roast the Vegetables: Preheat your oven to 425ºF (220ºC). On a large rimmed baking sheet, toss the cauliflower florets and carrot chunks with 2 tablespoons of olive oil, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper until everything is evenly coated. Roast in the oven for 25 to 30 minutes, stirring once halfway through, until the vegetables are crisp on the edges and caramelized.
Cook the Quinoa and Wilt the Kale: While the vegetables roast, bring 2 cups of vegetable broth to a boil in a medium saucepan over medium-high heat. Add 1 cup of dry quinoa, then reduce the heat to low, cover, and let it simmer gently for about 15 minutes or until the liquid is absorbed and the quinoa is tender and fluffy. Remove the lid and stir in the chopped kale along with the remaining 1 tablespoon of olive oil. Cover again and let the residual heat wilt the kale as you prepare the dressing.

Make the Golden Tahini Dressing: In a bowl, whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt. Gradually add water one tablespoon at a time while whisking until the dressing reaches a smooth, pourable consistency. Typically, 3 to 4 tablespoons of water are needed, depending on the thickness of your tahini.
Assemble the Bowls: Divide the quinoa and kale mixture evenly among four bowls. Top each with generous portions of the roasted cauliflower and carrots. Add evenly sliced avocado on top. Drizzle each bowl with the golden tahini dressing, sprinkle with 1 tablespoon of roasted pumpkin seeds, and garnish with freshly chopped parsley. Serve immediately and enjoy your wholesome, colorful meal.

Notes

You can substitute sherry vinegar with apple cider vinegar if preferred.

Adjust the chili garlic sauce amount based on your heat tolerance.
If you don’t have pumpkin seeds, toasted sunflower seeds or chopped nuts will work well as topping alternatives.
For a gluten-free version, confirm that your vegetable broth is gluten-free.

Leftover roasted vegetables and cooked quinoa can be stored separately in airtight containers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes

Category: Main Course
Method: Roasting, Simmering
Cuisine: American, Healthy

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 420 kcal
Sugar: 6 g

Sodium: 460 mg
Fat: 22 g
Saturated Fat: 3 g

Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 44 g

Fiber: 10 g
Protein: 12 g
Cholesterol: 0 mg

Keywords: roasted veggie bowl, quinoa bowl, healthy lunch, vegetarian bowl, tahini dressing, kale recipes, roasted cauliflower