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Roasted Veggie Glow Bowls

A vibrant and nourishing dish featuring roasted vegetables, fluffy quinoa, and a creamy tahini dressing, perfect for any meal prep or weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Veggies
  • 1 medium head cauliflower, cut into florets About 6 cups total.
  • 3 large carrots, peeled and sliced diagonally into 1-inch chunks Adds natural sweetness.
  • 3 Tbsp. extra-virgin olive oil, divided Essential for crispy finish.
  • 1 tsp. smoked paprika Enhances overall taste.
  • 1 tsp. garlic powder Adds aromatic punch.
  • 1/2 tsp. ground cumin Offers warmth and earthiness.
  • 1/2 tsp. kosher salt Balances flavors.
  • 1/4 tsp. black pepper Adds subtle heat.
For the Quinoa Base
  • 1 cup dry quinoa Cooks to fluffy perfection.
  • 2 cups vegetable broth Infuses quinoa with flavor.
For Toppings and Dressing
  • 4 cups chopped fresh kale Adds nutrition and color.
  • 1/4 cup roasted pumpkin seeds Provides crunch.
  • 1 ripe avocado, sliced Adds creaminess.
  • Chopped fresh parsley for garnish Burst of freshness.
  • 1/4 cup tahini, well-stirred Creates creamy dressing.
  • 1 Tbsp. sherry vinegar (sub apple cider vinegar) Adds brightness.
  • 1 Tbsp. maple syrup Balance for acidity.
  • 2 tsp. chili garlic sauce Adds desired kick.
  • 1/2 tsp. curry powder Compliments vegetables.
  • 1/4 tsp. ground turmeric Adds earthiness and color.
  • 1/4 tsp. kosher salt, or more to taste Essential for dressing seasoning.

Method
 

Preparation
  1. Preheat your oven to 425ºF.
  2. Prepare cauliflower florets and carrot chunks on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, spices, and seasoning. Toss well to coat.
Roasting
  1. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, tossing once halfway through.
Cooking Quinoa
  1. Combine quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat, cover and simmer for 15 minutes until liquid is absorbed.
  2. Stir in chopped kale and remaining tablespoon of olive oil. Cover again to keep warm.
Making Dressing
  1. In a bowl, mix tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt. Gradually whisk in water until desired consistency.
Assembly
  1. Divide quinoa and kale mixture between four bowls. Top each with roasted veggies and distribute avocado slices.
  2. Drizzle Golden Tahini Dressing over each bowl and sprinkle pumpkin seeds and parsley on top.

Notes

Customize the veggies, add protein like chickpeas or chicken, and prep in advance for meal prep.