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.
Ingredients
Scale
Roasted Vegetables
- 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
Grain and Greens
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
Toppings and Garnishes
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Chopped fresh parsley for garnish
Golden Tahini Dressing
- 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
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
