Roasted Veggie Glow Bowls
Create a vibrant and satisfying meal with these Roasted Veggie Glow Bowls. Featuring fluffy quinoa, perfectly caramelized vegetables, and a creamy golden tahini dressing, this dish comes together in just 40 minutes for a cozy yet bright weeknight dinner.
Equipment
- Large, rimmed baking sheet
- Medium saucepan
- Mixing Bowls
Ingredients
For the Roasted Veggies and Quinoa
- 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
- 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
- Optional garnishes: chopped fresh parsley, pickled red onion
For the Golden Tahini Dressing
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (sub 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
Instructions
- Heat the oven to 425°F, then place the cauliflower and carrots on a large rimmed baking sheet and toss them with 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. The vegetables should look evenly coated, with spices clinging to the surfaces instead of pooling on the pan.
- Roast the vegetables for 25 to 30 minutes, turning them once about halfway through cooking. Look for deeply browned, caramelized edges and tender centers rather than pale or steamy vegetables.
- While the vegetables roast, combine the quinoa and vegetable broth in a medium saucepan over medium-high heat and bring it to a boil, then reduce the heat, cover, and simmer gently for 15 minutes. When the liquid is absorbed, the grains should look fluffy and separate instead of wet.
- Take the quinoa off the heat, stir in the kale and remaining 1 Tbsp. olive oil, then cover and let it stay warm until serving. The residual heat will soften the kale so it turns tender and glossy without losing all its color.
- In a bowl, stir together the tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt, then whisk in water 1 Tbsp. at a time until the dressing loosens. It may thicken and look seized at first, but keep whisking and it will turn smooth, creamy, and pourable.
- Divide the quinoa and kale mixture among four bowls, top with the roasted vegetables and avocado, then drizzle with dressing and finish with pumpkin seeds and any optional garnishes. The finished bowl should have a mix of creamy, crunchy, warm, and fresh elements in every bite.
Notes
Roasting Tip: For the best caramelization, spread vegetables in a single layer on the baking sheet, using a second pan if necessary. Roasting directly on the metal gives better browning than using a liner.
Sauce Tip: When making the tahini dressing, it may thicken or seize up at first. Continue to whisk and add water gradually until it becomes smooth and creamy.
Storage: Store the quinoa, vegetables, and dressing in separate airtight containers in the fridge for up to 4 days. Assemble bowls just before serving and add avocado fresh.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.