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–+ servings
Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls for a Colorful, Wholesome Meal

Delight in Roasted Veggie Glow Bowls filled with vibrant roasted cauliflower and carrots, topped with a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head Cauliflower substitute with broccoli for variety
  • 3 medium Carrots you can replace with sweet potatoes
  • 2 tablespoons Extra-Virgin Olive Oil avocado oil is a great alternative
  • 1 teaspoon Smoked Paprika use regular paprika for less smokiness
  • 1 teaspoon Garlic Powder fresh garlic can enhance flavor
  • 1 teaspoon Ground Cumin omit if unavailable
  • to taste Kosher Salt
  • to taste Black Pepper
For the Base
  • 1 cup Dry Quinoa consider farro or brown rice for a change
  • 2 cups Vegetable Broth use water for simpler preparation
For the Greens
  • 1 cup Fresh Kale spinach or Swiss chard are good alternatives
For the Toppings
  • 1/4 cup Pumpkin Seeds sunflower seeds or nuts work as substitutes
  • 1 medium Avocado can be omitted or swapped for tahini drizzle
For the Golden Tahini Dressing
  • 1/4 cup Tahini sunflower seed butter is a nut-free option
  • 2 tablespoons Sherry Vinegar apple cider vinegar or lemon juice can be used
  • 1 tablespoon Maple Syrup agave syrup or honey can be used
  • 1 teaspoon Chili Garlic Sauce omit for a milder flavor
  • 1 teaspoon Curry Powder adjust to suit your taste
  • 1 teaspoon Turmeric adjust to suit your taste
  • to taste Kosher Salt

Equipment

  • Mixing bowl
  • Baking Sheet
  • saucepan
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a bowl, toss the cauliflower and carrots with olive oil, paprika, garlic powder, cumin, salt, and pepper.
  3. Spread the veggies on the baking sheet and roast for 25-30 minutes, tossing halfway.
  4. Rinse quinoa under cold water, then cook in saucepan with vegetable broth, simmering for 15 minutes.
  5. Stir in kale into the cooked quinoa with remaining olive oil.
  6. Whisk tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl, adding water for consistency.
  7. Assemble bowls with quinoa, veggies, avocado, dressing, and pumpkin seeds.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 90mgCalcium: 15mgIron: 20mg

Notes

Chop veggies evenly, rinse quinoa before cooking, and drizzle dressing right before serving to maintain texture.

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