Roasted Veggie Bowl with Quinoa, Kale, and Golden Tahini Dressing Recipe
This vibrant Roasted Veggie Bowl combines caramelized cauliflower and carrots with fluffy quinoa, fresh kale, and creamy avocado, all topped with crunchy pumpkin seeds and a flavorful Golden Tahini Dressing. A wholesome, nutrient-packed meal perfect for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian American
- Diet: Vegetarian
Ingredients
Roasted 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
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Quinoa & Greens
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
Garnishes
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Optional garnishes: chopped fresh parsley, pickled red onion
Golden Tahini Dressing
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (substitute apple cider vinegar if desired)
- 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 to 4 Tbsp. water, to adjust consistency
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425ºF. On a large rimmed baking sheet, combine the cauliflower florets and sliced carrots. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Toss everything thoroughly to ensure all veggies are evenly coated. Roast for 25 to 30 minutes, tossing once halfway through, until the vegetables are crisp on the edges and nicely caramelized.
- Cook Quinoa and Wilt Kale: While the vegetables roast, place the dry quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low. Cover and simmer gently for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the lid and stir in the chopped kale along with the remaining 1 tablespoon of olive oil. Cover again and let it sit on the warm burner to allow the residual heat to wilt and soften the kale.
- Make Golden Tahini Dressing: In a small bowl, combine the tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and kosher salt. Whisk until smooth. Gradually add water one tablespoon at a time, continuing to whisk until the dressing reaches your desired smooth and pourable consistency, typically using 3 to 4 tablespoons.
- Assemble the Bowls: Divide the quinoa and kale mixture evenly among four bowls. Top each bowl with the roasted cauliflower and carrots. Add slices of ripe avocado on top. Drizzle with the prepared Golden Tahini Dressing. Sprinkle each serving with roasted pumpkin seeds (about 1 tablespoon per bowl). Garnish with freshly chopped parsley and, if desired, pickled red onion for extra brightness and flavor.
Notes
- Make-Ahead: You can chop all the vegetables up to 3 days ahead and store them in an airtight container in the fridge. The Golden Tahini Dressing can also be prepared up to 4 days in advance and refrigerated tightly covered.
- Storage: For best results, store the quinoa and vegetables separately from the tahini dressing to maintain freshness and texture. Quinoa and veggies will keep for up to 4 days refrigerated, while the tahini dressing will last up to 10 days.
- Reheating: Warm the quinoa and roasted vegetables in a microwave-safe dish in 30-second intervals, stirring between each, until heated through. Serve topped with fresh avocado slices, tahini dressing, and parsley. You may need to add 1 to 2 teaspoons of water to loosen the tahini dressing when reheating.
