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Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls combine roasted cauliflower and carrots with quinoa, kale, avocado, and pumpkin seeds.
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Prep Time 15 minutes
Course Main Course
Cuisine Healthy / Mediterranean Inspired

Ingredients
  

Roasted Vegetables

  • 1 medium head cauliflower cut into florets
  • 3 large carrots peeled and sliced diagonally into 1-inch chunks
  • 3 tablespoons extra-virgin olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Grain Base

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 4 packed cups chopped fresh kale

Toppings

  • 1/4 cup roasted pumpkin seeds
  • 1 ripe avocado sliced
  • Optional: chopped fresh parsley
  • Optional: pickled red onion

Golden Tahini Dressing

  • 1/4 cup tahini
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon kosher salt
  • 3 –4 tablespoons water to thin

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Place cauliflower florets and carrot pieces on a large baking sheet. Add 2 tablespoons olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss well to coat evenly.
  • Roast the vegetables for 25–30 minutes, tossing halfway through, until golden and caramelized.
  • While the vegetables roast, combine quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil.
  • Reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
  • Remove the lid and stir in the chopped kale and remaining tablespoon of olive oil. Cover again and allow the residual heat to gently wilt the kale.
  • Prepare the golden tahini dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl.
  • Slowly whisk in water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  • Assemble the Roasted Veggie Glow Bowls by dividing the quinoa and kale mixture among four bowls.
  • Top with roasted vegetables, avocado slices, and pumpkin seeds. Drizzle with the golden tahini dressing and garnish with parsley or pickled red onions if desired.

Notes

These bowls are excellent for meal prep. Store the quinoa, roasted vegetables, and dressing separately and assemble just before serving.