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–+ servings
Roasted Veggie Glow Bowls

Roasted Veggie Glow Bowls for a Nourishing Weekday Boost

Enjoy vibrant Roasted Veggie Glow Bowls, packed with nutrients and flavor for a healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Best Recipe Ideas
Cuisine: Healthy, Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 head Cauliflower Can substitute with broccoli
  • 2 medium Carrots Swap with parsnips if desired
  • 2 tablespoons Olive Oil Avocado oil is a good substitute
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as an alternative
  • 1 teaspoon Ground Cumin Coriander can be used instead
  • 1 teaspoon Kosher Salt Regular salt can be used
  • 1/2 teaspoon Black Pepper Optional, can be omitted
For the Quinoa Base
  • 1 cup Quinoa Can be substituted with bulgur or couscous
  • 2 cups Vegetable Broth Water can be used instead
For the Green Touch
  • 2 cups Kale Spinach can be a suitable substitute
For the Crunchy Topping
  • 1/4 cup Pumpkin Seeds Sunflower seeds are an alternative
  • 1 medium Avocado Replace with diced fresh mango if desired
For the Golden Tahini Dressing
  • 1/4 cup Tahini Almond butter can work as an alternative
  • 2 tablespoons Sherry Vinegar Apple cider vinegar is a common substitute
  • 1 tablespoon Maple Syrup Agave syrup can be used as an alternative
  • 1 teaspoon Chili Garlic Sauce Omit for a milder dressing
  • 1 teaspoon Curry Powder Garam masala is a flavorful alternative
  • 1/2 teaspoon Ground Turmeric Can be skipped
  • to taste Kosher Salt Adjust to taste

Equipment

  • Baking sheet
  • medium saucepan
  • small bowl
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Arrange your cauliflower florets and carrot slices on a large baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, cumin, kosher salt, and black pepper. Toss until evenly coated and spread in a single layer for optimal roasting.
  3. Roast the vegetables for 25-30 minutes, flipping halfway through for even cooking. They are ready when crispy and caramelized.
  4. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until fluffy.
  5. Stir in chopped kale into the quinoa; let rest for a few minutes to wilt.
  6. Whisk together tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, ground turmeric, and kosher salt. Add water until desired consistency is reached.
  7. Assemble the bowls by dividing quinoa and kale among bowls. Top with roasted vegetables, avocado slices, pumpkin seeds, and drizzle with tahini dressing.
  8. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 150IUVitamin C: 200mgCalcium: 10mgIron: 15mg

Notes

Prep veggies in advance for easier meal prep. Store leftovers separately to maintain freshness.

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