Description
This vibrant Roasted Veggie Glow Bowl features caramelized cauliflower and carrots, fluffy quinoa with wilted kale, creamy avocado slices, and a zesty golden tahini dressing. Packed with nutritious ingredients and bursting with flavor, it's a wholesome plant-based meal perfect for lunch or dinner.
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 and Greens
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
Garnishes and Dressing
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Chopped fresh parsley for garnish
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (or 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
- Preheat and Roast Vegetables: Preheat your oven to 425ºF. Place the cauliflower florets and carrots on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle the smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper over the veggies. Toss well to evenly coat everything. Roast in the oven for 25 to 30 minutes, tossing once halfway through, until the vegetables are crisp and caramelized.
- Cook Quinoa and Wilt Kale: While the vegetables roast, combine the quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring this mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for about 15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy. Remove the lid, stir in the chopped kale and remaining 1 tablespoon of olive oil, then cover and keep warm. The residual heat will gently wilt and soften the kale.
- Make the Golden Tahini Dressing: In a bowl, combine the tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, ground turmeric, and kosher salt. Stir thoroughly to combine all ingredients. Gradually whisk in water one tablespoon at a time, usually 3 to 4 tablespoons, until the dressing reaches a smooth, pourable consistency.
- Assemble the Bowls: Divide the quinoa and kale mixture evenly into four bowls. Top each with a generous portion of the roasted cauliflower and carrots. Add slices of ripe avocado evenly over each bowl. Drizzle the golden tahini dressing across the bowls and sprinkle with roasted pumpkin seeds (about 1 tablespoon per bowl). Finish by garnishing each bowl with chopped fresh parsley for a fresh touch.
Notes
- You can substitute sherry vinegar with apple cider vinegar if preferred.
- Adjust the spiciness of the tahini dressing by varying the amount of chili garlic sauce.
- For a nut-free option, ensure pumpkin seeds are safe for your diet or omit them entirely.
- Leftover quinoa and veggies store well and can be kept refrigerated for up to 3 days.
- Feel free to swap kale for spinach or Swiss chard according to preference.
