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Comforting Roasted Veggie Bowls

Featured in Easy Dinner Recipes.

These Roasted Veggie Glow Bowls blend perfectly roasted vegetables with kale and hearty quinoa for a satisfying meal. The veggies are spiced with smoky seasoning and baked to golden perfection. Fluffy quinoa is cooked in veggie broth for a flavor boost. The highlight is the velvety tahini dressing, a sweet-savory mix of turmeric, curry powder, and maple syrup. Add creamy avocado and crunchy pumpkin seeds for a delicious mix of textures. Ideal for meal prepping, you can cook everything ahead of time and assemble when you're ready.
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punchofyummy
Updated on Tue, 11 Mar 2025 17:47:28 GMT
Comforting roasted veggie glow bowls filled with fresh ingredients and a flavorful dressing. Pin it
Comforting roasted veggie glow bowls filled with fresh ingredients and a flavorful dressing. | pinchofyummy.com

These nourishing Roasted Veggie Glow Bowls combine tender roasted vegetables, protein-rich quinoa, and fresh greens into a satisfying meal. Sweet roasted cauliflower and carrots provide rich caramelized flavors, while kale adds fresh crunch. A creamy curry-spiced tahini dressing brings all the elements together. This balanced bowl delivers wholesome nutrition without sacrificing flavor.

This recipe was developed to create nutritious make-ahead meals during busy weeks. The simple combination of roasted vegetables and quinoa has become a reliable weeknight favorite, winning over even reluctant vegetable eaters.

Key Ingredients

  • Cauliflower florets: Roasted until golden and tender
  • Fresh carrots: Naturally sweet when caramelized
  • Quinoa: Hearty protein-rich grain base
  • Fresh kale: Adds nutrition and texture
  • Ripe avocado: Provides creamy richness
  • Toasted pumpkin seeds: Gives essential crunch

Bowl Assembly Instructions

Vegetable Prep:
Cut cauliflower into even florets. Peel and cut carrots into uniform pieces.
Seasoning:
Coat vegetables with olive oil and season with paprika, garlic powder and cumin.
Roasting Method:
Space vegetables on baking sheet and roast at 425°F until golden.
Quinoa Base:
Rinse quinoa well. Cook in vegetable broth until tender.
Kale Preparation:
Mix fresh kale into hot quinoa to soften slightly.
Dressing:
Blend tahini with vinegar, maple syrup and spices. Thin with warm water.
Flavorful glow bowls filled with roasted vegetables, quinoa, and fresh greens. Pin it
Flavorful glow bowls filled with roasted vegetables, quinoa, and fresh greens. | pinchofyummy.com

Adding the kale directly to warm quinoa achieves the perfect tender-crisp texture without extra cooking. This simple technique makes the greens more appealing even to those who typically avoid them.

Serving Suggestions

Complement these bowls with ginger tea or citrus water. Add roasted chickpeas for extra protein, or pickled onions for tang. Serve with warm flatbread for special meals.

Seasonal Variations

Adjust ingredients seasonally using grilled vegetables in summer, squash in fall, root vegetables in winter, and fresh spring produce. Incorporate seasonal fruits for added flavor and color.

Storage Tips

Keep components separate in containers. Roasted vegetables last four days. Store quinoa and kale together. Keep dressing chilled and remix before use. Add avocado when serving.

Healthy roasted veggie bowls topped with a tangy sauce and crunchy seeds. Pin it
Healthy roasted veggie bowls topped with a tangy sauce and crunchy seeds. | pinchofyummy.com

This recipe demonstrates how simple, wholesome ingredients can create satisfying meals. The combination of textures and flavors, brought together by the golden tahini dressing, makes healthy eating both delicious and rewarding.

Frequently Asked Questions

→ Can I get these bowls ready in advance?
Absolutely, you can make both the roasted veggies and the dressing 3-4 days early and keep them in separate containers.
→ How long will these bowls stay fresh?
Keep quinoa and roasted veggies in the fridge for up to 4 days, while the tahini dressing lasts about 10 days.
→ Can I swap out the vegetables?
Totally! Pick any veggies you'd like to roast, like sweet potato, Brussels sprouts, or broccoli.
→ Is this dish good for people with food allergies?
Yes, it’s vegan, dairy-free, and gluten-free. But it does have sesame since tahini is used.
→ What’s the best way to reheat these bowls?
Warm the veggies and quinoa in a microwave for short intervals, then add fresh avocado and dressing afterward.

Comforting Roasted Veggie Bowls

A wholesome combination of roasted cauliflower and carrots laid over quinoa and kale, drizzled with creamy tahini dressing, and finished with crispy seeds.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 4 Servings (4 bowls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 3 big carrots, peeled and cut into 1-inch diagonal pieces
02 1 full medium cauliflower, broken into smaller florets (around 6 cups)
03 4 cups of fresh, chopped kale
04 One ripe avocado, sliced up

→ Grains & Seeds

05 1 cup uncooked quinoa
06 1/4 cup of toasted pumpkin seeds

→ Seasonings & Oil

07 1 teaspoon powdered garlic
08 3 tablespoons of top-quality olive oil (extra virgin)
09 1 teaspoon of smoked paprika
10 A quarter-teaspoon of black pepper
11 Half a teaspoon of cumin powder
12 1/2 teaspoon regular kosher salt

→ Golden Tahini Dressing

13 1 tablespoon maple syrup for sweetness
14 1/2 teaspoon of curry powder
15 1/4 cup tahini that’s stirred well
16 1 tablespoon of apple cider vinegar or sherry vinegar
17 1/4 teaspoon kosher salt to taste
18 1/4 teaspoon of turmeric spice
19 2 teaspoons of chili garlic sauce for some heat

→ Liquids

20 2 cups of broth made from vegetables

Instructions

Step 01

Heat up your oven to 425°F. Mix the cauliflower and carrot chunks with 2 tablespoons of olive oil plus the seasonings. Spread everything evenly on a large baking sheet. Cook for about 25-30 minutes, flipping them halfway through, until they’re golden and crispy.

Step 02

Add the quinoa and vegetable broth together in a medium pot. Bring to a boil first, then lower the heat. Cover it up and let it cook for 15 minutes. Stir in the kale and the rest of the olive oil. Cover to let the kale soften.

Step 03

In a mixing bowl, stir together the tahini, vinegar, maple syrup, chili garlic sauce, and spice mix. Slowly add water while whisking until it’s smooth and you like how thick or thin it is.

Step 04

Scoop even amounts of the quinoa-and-kale mix into your serving bowls. Top each one with the roasted veggies, sliced avocado, a drizzle of the tahini dressing, some pumpkin seeds, and a sprinkle of parsley.

Notes

  1. Chop veggies and whip up the dressing 3-4 days in advance
  2. Always store the dressing separate from cooked quinoa and roasted vegetables
  3. Leftovers can stay fresh in the fridge for no more than 4 days

Tools You'll Need

  • A large baking sheet with rims
  • A medium-sized pot
  • A bowl for mixing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has sesame (tahini) as an ingredient

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 535
  • Total Fat: 31 g
  • Total Carbohydrate: 55 g
  • Protein: 17 g