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–+ servings
Roasted Veggie Glow Bowls

Delicious Roasted Veggie Glow Bowls for Vibrant Wellness

A vibrant mix of roasted veggies, quinoa, and tahini dressing in these Roasted Veggie Glow Bowls brings delicious nourishment and energy.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 head Cauliflower or swap with broccoli
  • 2 cups Carrots sliced, or sweet potatoes
  • 2 tablespoons Extra-virgin olive oil
  • 1 teaspoon Smoked paprika or regular paprika
  • 1 teaspoon Garlic powder or fresh garlic
  • 1 teaspoon Ground cumin
  • to taste Kosher salt
  • to taste Black pepper
For the Grain
  • 1 cup Quinoa or brown rice
  • 2 cups Vegetable broth
For the Greens
  • 2 cups Kale or spinach, Swiss chard works
For the Toppings
  • 1/4 cup Pumpkin seeds or sunflower seeds
  • 1 ripe Avocado or sliced almonds
For the Golden Tahini Dressing
  • 1/4 cup Tahini or almond butter, sunflower seed butter
  • 2 tablespoons Vinegar
  • 1 tablespoon Maple syrup or honey
  • 1 teaspoon Chili garlic sauce optional
  • 1 teaspoon Curry powder to taste
  • 1/2 teaspoon Turmeric
  • to taste Salt as needed

Equipment

  • baking sheet
  • medium saucepan
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425ºF (220ºC).
  2. Prepare the veggies by tossing cauliflower and carrots with olive oil and seasonings.
  3. Spread the veggies on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  4. Cook quinoa in vegetable broth. Bring to a boil, then simmer for 15 minutes until fluffy.
  5. Stir in the kale to the quinoa and let it wilt slightly.
  6. Make the tahini dressing by whisking together all dressing ingredients.
  7. Assemble the bowls by layering quinoa-kale mixture, roasted veggies, avocado, and tahini dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

Prep veggies ahead for convenience; dressing can be made 4 days in advance. Store leftovers in the fridge for up to 4 days.

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