If you’re craving a feast that tastes as vibrant as it looks, these Roasted Veggie Glow Bowls are for you! Full of golden cauliflower, caramelized carrots, fluffy quinoa, hearty kale, and topped with creamy Golden Tahini Dressing, this crave-worthy bowl is the very definition of feel-good food.
Why You’ll Love This Recipe
- Color & Crunch: Every bite of these Roasted Veggie Glow Bowls is a rainbow of texture—think crispy caramelized edges, tender veggies, and a chewy bed of quinoa.
- Hearty & Nourishing: Packed with fiber, plant protein, and healthy fats, one bowl will keep you powered up and satisfied for hours.
- A Sauce You’ll Want on Everything: The Golden Tahini Dressing brings a zesty, creamy, slightly spicy finish that makes the whole dish shine.
- Totally Customizable: You can easily swap in your favorite veggies or greens—these bowls are built for creativity!
Ingredients You’ll Need
This Roasted Veggie Glow Bowls recipe leans on easy-to-find ingredients, but each one brings something special—bold color, texture, or a pop of flavor that makes every spoonful sing.
- Cauliflower: Roasting transforms simple florets into the most irresistible golden bites.
- Carrots: When roasted, they turn sweet, tender, and the best complement to the spices.
- Extra-virgin olive oil: Helps those veggies caramelize while adding wonderful richness.
- Smoked paprika, garlic powder, cumin, salt & pepper: A dynamic spice blend for warmth and savory depth.
- Quinoa: Fluffy, nutty, and full of protein, it creates a hearty base for your bowl.
- Vegetable broth: Cooking quinoa in broth makes every grain extra flavorful.
- Fresh kale: Chopped and gently wilted, it adds a pop of green and a dose of nutrients.
- Roasted pumpkin seeds: For crunch and a little extra plant-based protein.
- Ripe avocado: Silky slices that add creaminess and gorgeous color.
- Chopped fresh parsley: A sprinkle for freshness and an herby finish.
- Tahini: The nutty, luscious core of our Golden Tahini Dressing.
- Sherry vinegar (or apple cider vinegar): Adds brightness and tang to balance the dressing.
- Maple syrup: A touch of natural sweetness in your sauce.
- Chili garlic sauce: For that zingy background heat.
- Curry powder & ground turmeric: These spices are what give the dressing its golden glow and warm flavor.
- Kosher salt: To bring every flavor into focus.
Variations
Roasted Veggie Glow Bowls are the ultimate canvas for your kitchen creativity—you can swap in what you have on hand or tweak the flavors to suit everyone at the table!
- Switch Up the Veggies: Try sweet potatoes, broccoli, bell peppers, or brussels sprouts—they all roast beautifully and add fun new colors.
- Swap Your Greens: Use baby spinach, arugula, or even massaged kale in place of the fresh kale for a different leafy base.
- Make It Gluten-Free or Grain-Free: Substitute cauliflower rice or brown rice for the quinoa if you prefer another base.
- Protein Power: Add crispy chickpeas, tofu, or grilled chicken to make these bowls even more filling.
- Heat It Up: Drizzle with more chili garlic sauce or add sliced jalapeños if you like some bite!
How to Make Roasted Veggie Glow Bowls
Step 1: Roast the Veggies
Preheat your oven to 425ºF. On a large, rimmed baking sheet, toss your cauliflower florets and carrot slices with olive oil and the spice blend. The key here is spreading everything out in a single layer, so the veggies roast (not steam) and get those craveable, caramelized edges.
Step 2: Cook the Quinoa & Kale
While the veggies roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then gently simmer, covered, until fluffy (about 15 minutes). Stir in the chopped kale and a little olive oil—the heat will just soften the greens, keeping them vibrantly green and full of flavor.
Step 3: Whisk the Golden Tahini Dressing
In a small bowl, combine the tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt. Whisk until smooth, adding water a tablespoon at a time until you reach a pourable, creamy consistency—think luscious and drizzly, but not watery.
Step 4: Assemble Your Glow Bowls
Divide the quinoa and kale base among your bowls. Top with a generous heap of those roasted veggies, fanned slices of avocado, and a sprinkle of pumpkin seeds. Don’t forget that dazzling drizzle of Golden Tahini Dressing and a handful of chopped fresh parsley for the ultimate finishing touch!
Pro Tips for Making Roasted Veggie Glow Bowls
- Veggie Spacing Magic: For irresistible caramelization, give your vegetables plenty of room—if they’re crowded, they’ll steam instead of roasting.
- Get the Creamiest Quinoa: Let the quinoa rest off heat for a few minutes after cooking—then fluff with a fork for the best texture.
- Dressing Consistency Counts: Add water a tablespoon at a time to your tahini dressing until it runs off a spoon but still hugs your veggies.
- Golden Glow, Every Time: Don’t be shy with the turmeric and curry powder—they bring the sunny radiance and a subtle complexity to your bowls.
How to Serve Roasted Veggie Glow Bowls
Garnishes
Dress up your Roasted Veggie Glow Bowls with extra parsley, a dusting of smoked paprika, or lemon zest for a burst of color and flavor. A handful of microgreens or a sprinkle of hemp seeds can add even more interest and a nutritional boost.
Side Dishes
These bowls are hearty enough to stand alone, but a side of warm pita, naan, or a crisp cucumber salad makes a wonderful companion. For a larger spread, pair with simple lentil soup for an extra layer of plant-powered deliciousness.
Creative Ways to Present
Try serving your Roasted Veggie Glow Bowls in wide, shallow plates for an eye-popping rainbow effect, or layer the ingredients in glass jars for meal-prep perfection. You can even set up a “bowl bar” for family or guests to build their own masterpiece!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Veggie Glow Bowls keep brilliantly in an airtight container in the fridge for 3–4 days. Store the dressing separately so your veggies stay nice and crisp, and assemble bowls just before eating.
Freezing
While the roasted veggies and quinoa freeze well (store for up to 2 months), avocado and fresh greens are best enjoyed fresh. For best results, freeze components individually and defrost as needed—then toss with kale and dressing when you’re ready to enjoy.
Reheating
Warm your quinoa and veggies in the microwave or on the stovetop. Add the kale and avocado after reheating so they stay vibrant and luscious, then drizzle with fresh tahini dressing for the perfect reset meal.
FAQs
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Can I meal prep Roasted Veggie Glow Bowls for lunches?
Absolutely! These bowls are made for meal prep. Store the roasted veggies, quinoa, greens, and dressing in separate containers. Assemble just before eating for bowls that taste fresh and delicious all week long.
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Is there an alternative to tahini for the dressing?
If you don’t have tahini, try creamy cashew butter or sunflower seed butter. Each brings its own richness to the Golden Glow Bowls and keeps everything plant-based and delicious.
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How spicy is the Golden Tahini Dressing?
The chili garlic sauce brings gentle warmth, not overpowering heat. If you prefer zero heat, use less or leave it out altogether—your Roasted Veggie Glow Bowls will still be full of flavor!
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What protein can I add to make these bowls more filling?
Roasted chickpeas, cubes of baked tofu, or grilled chicken are all perfect additions! Mix and match based on your craving—this bowl is endlessly adaptable.
Final Thoughts
Whenever you need a lift—whether it’s a burst of energy or a splash of color—these Roasted Veggie Glow Bowls are the answer. The mix of roasted goodness, hearty grains, and zippy dressing brings nourishment and joy to every bite. I hope you’ll give them a try and watch your table come alive with flavor!
Print
Roasted Veggie Glow Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Roasting
- Method: Oven
- Cuisine: Healthy
- Diet: Vegetarian
Description
These Roasted Veggie Glow Bowls are a wholesome and satisfying meal featuring a flavorful mix of roasted cauliflower and carrots, paired with quinoa, kale, avocado, and a delicious Golden Tahini Dressing.
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 Kale:
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
Additional Toppings:
- 1/4 cup roasted pumpkin seeds
- 1 ripe avocado, sliced
- Chopped fresh parsley for garnish
Golden Tahini Dressing:
- 1/4 cup tahini, well-stirred
- 1 Tbsp. sherry vinegar (sub 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 oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
- Roast for 25 to 30 minutes, tossing once halfway through, until crisp and caramelized.
- Meanwhile, combine quinoa and broth in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
- Remove lid and stir in kale and remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve.
- Prepare Golden Tahini Dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 Tbsp increments until sauce is smooth, and desired consistency is achieved.
- Assemble bowls by dividing quinoa and kale mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop. Finish by garnishing each bowl with chopped parsley.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
