Go Back
–+ servings
Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls That Brighten Your Day

These Roasted Veggie Glow Bowls are a colorful and nutritious meal, perfect for meal prep and vegan diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head cauliflower Substitute with broccoli for a different flavor.
  • 2 medium carrots Can be replaced with bell peppers or sweet potatoes.
  • 2 tablespoons olive oil Avocado oil can be a substitute.
  • 1 teaspoon smoked paprika Regular paprika can replace it if not available.
  • 1 teaspoon garlic powder Fresh minced garlic is a good alternative.
  • 1 teaspoon ground cumin Substitutable with coriander if desired.
  • 1 teaspoon kosher salt Use sea salt as an alternative.
  • 1 teaspoon black pepper Freshly ground black pepper is preferred.
For the Quinoa Base
  • 1 cup quinoa Substitute with brown rice or farro for variety.
  • 2 cups vegetable broth Water can be a neutral substitute.
For the Toppings
  • 2 cups kale Spinach can be used for a milder taste.
  • 1/4 cup pumpkin seeds Sunflower seeds can act as a similar topping.
  • 1 large avocado Substitute with nuts like cashews for texture.
For the Tahini Dressing
  • 1/4 cup tahini Sunflower seed butter can be an alternative.
  • 2 tablespoons sherry vinegar Apple cider vinegar can be used as a substitute.
  • 1 tablespoon maple syrup Agave syrup can replace it if needed.
  • 1 teaspoon chili garlic sauce Omit for a milder dish or use sriracha for heat.
  • 1/2 teaspoon curry powder Omit if not preferred.
  • 1/2 teaspoon ground turmeric Omit if not preferred.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • Medium Saucepan
  • whisk

Method
 

Steps
  1. Preheat your oven to 425°F (220°C) and prepare a rimmed baking sheet with olive oil.
  2. In a large bowl, toss cauliflower and carrots with olive oil, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Spread on the baking sheet.
  3. Roast vegetables for 25 to 30 minutes, stirring halfway through, until golden brown and crisp.
  4. Combine quinoa and vegetable broth in a saucepan. Boil, then cover and simmer for 15 minutes until liquid is absorbed.
  5. Stir in chopped kale and a splash of olive oil after quinoa is cooked. Cover to wilt the kale.
  6. Whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, and spices until smooth, adding water as necessary.
  7. Divide quinoa and kale into serving bowls, top with roasted vegetables, avocado slices, and tahini dressing. Sprinkle with pumpkin seeds.
  8. Garnish with freshly chopped parsley and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 150IUVitamin C: 70mgCalcium: 100mgIron: 4mg

Notes

These bowls are perfect for meal prep and can be customized with seasonal vegetables.

Tried this recipe?

Let us know how it was!