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Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls feature a mix of roasted cauliflower and carrots, protein-rich quinoa, and a dynamite golden tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Grain Bowl, Main Course
Cuisine middle eastern
Servings 4 bowls
Calories 535 kcal

Equipment

  • Large rimmed baking sheet
  • medium saucepan
  • Mixing bowls

Ingredients
  

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
  • 4 packed cups chopped fresh kale
  • 1 ripe avocado, sliced
  • ¼ cup roasted pumpkin seeds for garnish

Quinoa

  • 1 cup dry quinoa
  • 2 cups vegetable broth

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 the leftover quinoa and veggies separately from the tahini dressing. The quinoa and veggies will last up to 4 days refrigerated. The tahini dressing will last up to 10 days.

Nutrition

Serving: 1bowlCalories: 535kcalCarbohydrates: 55gProtein: 17gFat: 31gSaturated Fat: 4gSodium: 890mgFiber: 13gSugar: 13.5g
Keyword Gluten-Free, healthy, meal prep, quinoa, Roasted Veggie Glow Bowls, Vegan
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