Description
Delicious and nutritious roasted veggie glow bowls filled with wholesome ingredients and topped with a creamy tahini dressing.
Ingredients
Scale
- 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
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (substitute: 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
- Prep the Oven: Start by preheating your oven to 425 degrees F. You will want it nice and hot to ensure those veggies roast beautifully. When it is heated, it also helps caramelize the surfaces perfectly. Just make sure you do not toss anything in before the oven is ready, or they will not get that nice golden color.
- Arrange the Veggies: Spread your veggies on the baking sheet in a single layer. Give them some space so they can roast instead of steam, which is key for that crispy texture. If they are too close, they will end up mushy instead of lovely and caramelized.
- Roast to Perfection: Let those veggies roast for about 20 to 25 minutes. You will know they are done when they are tender and golden brown with some nice crispy edges. Try not to open the oven too often during this time, as it can affect the baking temperature and outcome.
- Whisk the Tahini Dressing: While the veggies are roasting, whisk together your tahini dressing. It should be creamy and pourable. Adjust the thickness with water until it feels just right. Keep an eye on it; too thick, and you will have a hard time drizzling it on later.
- Assemble Your Bowls: Once everything is ready, it is time to build your bowls! Start with a base of your choice, then pile on those roasted veggies, and finish with the tahini dressing. Be mindful not to overload the bowls or the dressing might drown everything out.
Notes
- Storage Tips: Store leftover quinoa and veggies separately from the tahini dressing. The quinoa and veggies will last up to 4 days refrigerated, while tahini dressing can last up to 10 days.
- Expert Tips: If the quinoa comes out sticky, rinsing it under cold water before cooking is key to achieving that fluffy texture. When roasting vegetables, spreading them out on the baking sheet prevents them from steaming and helps achieve crispy edges. If the tahini dressing is too thick, adding a tablespoon of water at a time and whisking will help reach your desired consistency. For extra protein, adding chickpeas or tofu to your veggie bowls works wonders for nutritional content and keeps meals satisfying. If leftovers seem bland, stirring in a squeeze of lemon juice or a sprinkle of fresh herbs can refresh the flavors beautifully.
- Reheating Instructions: Reheat the quinoa and veggies in a microwave-safe dish on high for about 2 to 3 minutes, or until heated through.
- Serving Suggestions: Top with avocado slices for creaminess. Serve alongside a simple green salad. Pair with crusty bread for a hearty meal.
- Recipe Variations: Add roasted sweet potatoes instead of carrots. Include chickpeas for added protein. Top with grilled chicken or shrimp for a non-vegan version.
- Ingredient Notes: Cauliflower: Pick a medium head with firm florets for the best texture when roasted. Carrots: Choose vibrant-looking ones without blemishes; they will taste better roasted. Extra-virgin olive oil: Choose high-quality oil; it will make a difference when roasting. Maple syrup: Use pure maple syrup for the best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 13.5g
- Sodium: 800mg
- Fat: 31g
- Saturated Fat: 4g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg