Roasted Veggie Glow Bowls with Golden Tahini Dressing Recipe
Roasted Veggie Glow Bowls are a vibrant, nutritious meal featuring caramelized cauliflower and carrots, fluffy quinoa mixed with wilted kale, creamy avocado slices, and crunchy pumpkin seeds, all drizzled with a flavorful Golden Tahini Dressing. This wholesome bowl combines roasting and stovetop cooking for a satisfying, plant-based dish perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Modern 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
Toppings & Garnish
- 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 (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
- Water, 3 to 4 Tbsp. (to adjust consistency)
Instructions
- Preheat and Roast Vegetables: Preheat oven to 425ºF. Place cauliflower florets and sliced carrots on a large rimmed baking sheet. Drizzle with 2 Tbsp. olive oil and sprinkle smoked paprika, garlic powder, cumin, salt, and black pepper. Toss thoroughly to evenly coat all pieces. Roast in the oven for 25 to 30 minutes, tossing once halfway through, until the vegetables are crisp on the outside and caramelized.
- Cook Quinoa and Wilt Kale: While vegetables roast, combine quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes or until all liquid is absorbed and quinoa is fluffy. Remove the lid, stir in chopped kale along with 1 Tbsp. olive oil, cover again, and keep warm. The residual heat will wilt and soften the kale.
- Prepare Golden Tahini Dressing: In a bowl, combine tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt. Stir well to blend ingredients. Gradually whisk in water 1 Tbsp. at a time until the dressing reaches a smooth, pourable consistency. Typically, 3 to 4 Tbsp. of water is needed depending on the thickness of the tahini.
- Assemble the Bowls: Divide the quinoa and wilted kale mixture evenly among four bowls. Top each with the roasted cauliflower and carrots, then arrange avocado slices on top. Drizzle the Golden Tahini Dressing generously over each bowl, sprinkle with 1 Tbsp. roasted pumpkin seeds per bowl, and garnish with chopped fresh parsley for a fresh finish.
Notes
- Make-Ahead: Chop all vegetables up to 3 days in advance and keep refrigerated in an airtight container. The Golden Tahini Dressing can be made up to 4 days ahead and stored tightly covered in the fridge.
- Storage: Store leftover quinoa and roasted vegetables separately from the tahini dressing to preserve texture and flavor. Quinoa and veggies will last up to 4 days refrigerated, while the tahini dressing can last up to 10 days.
- Reheating: Warm quinoa and veggies in a microwave-safe bowl, heating in 30-second intervals and stirring between until heated through. Serve with tahini dressing, avocado, and parsley. The tahini sauce may need 1 to 2 tsp. of water whisked in to restore its consistency after refrigeration.
