Ready to fall in love with your lunch hour again? Roasted Veggie Glow Bowls are a vibrant, nourishing meal packed with caramelized cauliflower, sweet carrots, fluffy quinoa, and plenty of colorful toppings—all brought together with a luscious Golden Tahini Dressing. Every bite is a satisfying celebration of wholesome ingredients that will leave you feeling as radiant as your bowl looks!
Why You’ll Love This Recipe
- Effortless Weeknight Magic: In just about 40 minutes, you’ll unlock bountiful flavor and color, all with simple steps and easy cleanup.
- Nutrient-Packed Glow: This bowl boasts plant protein, fiber, healthy fats, and a medley of vitamins thanks to fresh veggies, quinoa, and those irresistible pumpkin seeds.
- Customizable to the Max: Love switching things up? Roasted Veggie Glow Bowls welcome countless substitutions—from your choice of vegetables to different grains or extra toppers.
- Meal Prep’s Best Friend: All elements can be made ahead—so you’ll always have a glowing, grab-and-go meal ready to brighten your day!
Ingredients You’ll Need
Simple, fresh ingredients make Roasted Veggie Glow Bowls shine—each one brings something special, whether it’s toasty crunch, a pop of color, or a big boost of flavor. Let’s break down the essentials you’ll need for bowl brilliance.
- Cauliflower: Roasts up beautifully with a nutty-sweet flavor and those adored crispy edges.
- Carrots: Sliced thick so they caramelize perfectly and lend a gorgeous pop of orange.
- Extra-virgin olive oil: Helps veggies roast to golden, gives the quinoa a silkiness, and delivers healthy fats.
- Smoked paprika, garlic powder, ground cumin: These aromatics infuse the veggies with savory warmth and a subtle smoky note.
- Kosher salt and black pepper: Essential seasonings to bring everything into balance.
- Quinoa: Protein-rich, nutty, and the ideal fluffy base for soaking up all those juices and dressings.
- Vegetable broth: Cooking quinoa in broth is a flavor game-changer—goodbye bland grains!
- Fresh kale: The residual heat wilts it just right for a hearty, nutrient-dense green layer.
- Roasted pumpkin seeds: Add irresistible crunch and a toasty, earthy finish.
- Avocado: Creamy, buttery richness balances all those bold, roasted flavors.
- Chopped fresh parsley: Finishes the bowl with freshness and color.
- Tahini: The star of the Golden Tahini Dressing, lending nutty, creamy depth.
- Sherry vinegar (or apple cider vinegar): Adds zingy brightness to the dressing.
- Maple syrup: Sweetens and rounds out the earthy, spicy notes in the sauce.
- Chili garlic sauce: For a spark of heat and savory punch.
- Curry powder & ground turmeric: Give the sauce its signature golden color and gentle spice.
Variations
Roasted Veggie Glow Bowls are all about flexibility—so don’t be shy about adapting them to your cravings, whatever’s in your pantry, or your favorite way to eat. The possibilities are forever inspiring!
- Switch Up the Veggies: Try sweet potatoes, bell peppers, broccoli, or Brussels sprouts—whatever’s in-season or calling your name.
- Add Plant Protein: Toss in roasted chickpeas, steamed edamame, or marinated tofu for extra staying power and texture.
- Swap the Grain: Not a quinoa fan? Use brown rice, farro, or even cauliflower rice for a lower-carb spin.
- Creamy and Crunchy Toppings: Sub out pumpkin seeds for toasted almonds, hemp hearts, or even crispy shallots for fun texture twists.
How to Make Roasted Veggie Glow Bowls
Step 1: Roast the Vegetables
Preheat your oven to 425ºF and spread the cauliflower florets and carrot chunks on a big rimmed baking sheet. Drizzle with olive oil and toss with smoked paprika, garlic powder, cumin, salt, and pepper, coating every little nook in spice. Roast for 25 to 30 minutes, tossing once halfway through to get those irresistible caramelized edges on all sides.
Step 2: Cook the Quinoa and Wilt the Kale
While the veggies roast, bring quinoa and vegetable broth to a boil in a saucepan, then cover and simmer for 15 minutes—that’s it! Fluff the quinoa, then stir in chopped kale and a splash of olive oil, cover it up, and let the warmth gently wilt the greens so they’re tender but still vibrantly green.
Step 3: Prep the Golden Tahini Dressing
Whip together tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and some salt in a bowl until smooth. Then, whisk in water a tablespoon at a time until the dressing is pourable and lush—perfect for drizzling over your glow bowls.
Step 4: Assemble and Serve
Spoon the fluffy quinoa-kale mixture into your bowls, then top with a heap of roasted veggies. Fan out slices of avocado, scatter crunchy pumpkin seeds on top, and drizzle generously with your golden tahini sauce. Finish with a sprinkle of chopped parsley for an extra fresh touch. Dig in and let the glow-up begin!
Pro Tips for Making Roasted Veggie Glow Bowls
- Even Roasting Magic: Cut the cauliflower and carrots to a similar size so they cook evenly and caramelize at the same rate—no overdone carrots or under-roasted florets!
- Dress It Up, Not Down: If your tahini dressing thickens in the fridge, add a splash of water and whisk until silky again before serving for the perfect drizzle every time.
- Make-Ahead Power-Up: Chop veggies and prepare the golden tahini dressing up to several days in advance and store in airtight containers for the fastest weekday assembly ever.
- Broth Boost: Always cook your quinoa in broth (not water!) for a base that tastes deeply savory and never bland.
How to Serve Roasted Veggie Glow Bowls
Garnishes
Go wild with your garnish game: a flourish of chopped fresh parsley is classic, but thinly sliced scallions, a shake of toasted sesame seeds, or a final swoop of chili oil instantly add layers of flavor and eye-catching color to your Roasted Veggie Glow Bowls.
Side Dishes
Though Roasted Veggie Glow Bowls are perfectly satisfying on their own, you could pair them with a simple cup of soup, a side of hummus and pita chips, or even a crisp green salad for a little extra veg-forward feast.
Creative Ways to Present
For a dinner party wow-factor, serve these bowls “deconstructed” on a big platter for DIY assembly. Or layer each component in a mason jar for an on-the-go, Instagram-worthy lunch that’s as fun to eat as it is beautiful to look at.
Make Ahead and Storage
Storing Leftovers
Store your leftover quinoa and roasted veggies in separate airtight containers in the fridge for up to 4 days. Keep the tahini dressing in its own jar so everything stays fresh—and the flavors and textures sing when you reassemble later.
Freezing
While the veggies and quinoa can be frozen for up to a month, we recommend enjoying the kale, avocado, and fresh toppings from the fridge. If freezing, store the quinoa-and-veggie base in freezer-safe containers, and whip up the dressings and garnishes fresh when ready to eat.
Reheating
Warm your quinoa and veggies together in the microwave in 30-second bursts, stirring often. Add a splash of broth if they seem dry, then top with fresh avocado and a generous drizzle of tahini dressing to bring everything back to glowing, just-made glory.
FAQs
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Can I make Roasted Veggie Glow Bowls ahead for meal prep?
Absolutely! Chop the veggies, cook the quinoa, and whip up the golden tahini dressing up to 3–4 days in advance. Store everything separately in the fridge. When you’re ready to eat, just reheat the quinoa and veggies, stir your dressing, and assemble for a speedy, fresh lunch or dinner.
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Can I use different vegetables in these bowls?
Yes! Roasted Veggie Glow Bowls are incredibly versatile—swap in whatever hearty veggies you have on hand, such as sweet potatoes, zucchini, red onion, or brussels sprouts. Just adjust roasting times as needed for different veggies.
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Is there a substitute for tahini in the dressing?
If you don’t have tahini, try using unsweetened sunflower seed butter or even plain almond butter for a similar creamy richness with a slightly different but still delicious flavor profile.
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How can I make these bowls higher in protein?
Boost the protein in your Roasted Veggie Glow Bowls by adding a scoop of roasted chickpeas, cubes of tofu, or a sprinkle of hemp hearts on top. Quinoa itself is already a great plant-based protein, but feel free to make it even more satisfying!
Final Thoughts
If you’re yearning for a satisfying meal that’s both nourishing and absolutely packed with flavor, give Roasted Veggie Glow Bowls a try. They’re the ultimate answer to a cozy, colorful weeknight dinner or a mood-brightening lunch—simple enough for everyday, but special enough to share.
Print
Roasted Veggie Glow Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Modern
- Diet: Vegetarian
Description
These Roasted Veggie Glow Bowls are a nutritious and flavorful meal option that combines roasted cauliflower and carrots with quinoa, kale, avocado, and a delicious Golden Tahini Dressing.
Ingredients
Main Ingredients:
- 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
Additional Ingredients:
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 packed cups chopped fresh kale
- 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 (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
Golden Tahini Dressing:
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.
- 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.
- 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.
Notes
- Make-Ahead: Chop all of the veggies up to 3 days in advance and store in an airtight container in the fridge.
- Store: Store leftover quinoa and veggies separately from the tahini dressing for best results.
- Reheat: Transfer the quinoa mixture and veggies to a microwave-safe bowl and nook in 30-second intervals until warm.
Nutrition
- Serving Size: 1 bowl
- Calories: 535 kcal
- Sugar: 13.5 g
- Sodium: 890 mg
- Fat: 31 g
- Saturated Fat: 4 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 17 g
