This veggie bowl is a complete and satisfying meal. It features seasoned roasted vegetables, protein-rich quinoa, and a creamy, savory tahini dressing.
It’s a straightforward recipe that comes together in about 45 minutes, making it great for a weeknight dinner or a planned lunch. The components can also be prepared ahead of time for quick assembly.
Why You’ll Love Roasted Veggie Bowl
- Roasting vegetables at a high temperature caramelizes their natural sugars, making them tender and flavorful.
- Rinsing quinoa before cooking removes its natural coating, called saponin, which can taste bitter.
- Stirring fresh kale into the hot, just-cooked quinoa gently wilts the leaves without needing to cook them separately.
Roasted Veggie Bowl Ingredients
- Tahini: For a smooth dressing, choose a runny, well-stirred tahini. Brands can vary a lot in thickness.
- Kale: Lacinato kale (also called dinosaur kale) or curly kale both work well in this recipe. Remember to remove the tough stems.
- Sherry Vinegar: If you don’t have sherry vinegar, apple cider vinegar is a good substitute.
- Quinoa: White, red, or tricolor quinoa can be used. Cooking times may vary slightly, so check the package directions.
- Chili Garlic Sauce: This adds a gentle heat. Sriracha or another favorite chili sauce can be used instead.
Exact quantities are in the recipe card below.
How to Make Roasted Veggie Bowl
Step 1: Roast the Vegetables
Start by tossing the cauliflower and carrots with olive oil and spices. Spread them on a baking sheet and roast at 425°F until they are tender and have browned edges, which takes about 25 to 30 minutes.
Step 2: Cook the Quinoa
While the vegetables roast, cook the quinoa. Combine rinsed quinoa with vegetable broth in a saucepan, bring it to a boil, then cover and simmer until the liquid is absorbed and the quinoa is fluffy.
Step 3: Mix the Dressing
Prepare the golden tahini dressing by whisking together tahini, vinegar, maple syrup, and spices in a small bowl. Add water one tablespoon at a time until you reach a smooth, pourable consistency.
Step 4: Assemble the Bowls
Once the quinoa is cooked, stir in the chopped kale. The heat from the quinoa will wilt it. Divide the quinoa and kale mixture among four bowls, then top with the roasted vegetables, sliced avocado, and a sprinkle of pumpkin seeds. Drizzle with the tahini dressing just before serving.
Storage Tips for Roasted Veggie Bowl
Store the cooked quinoa, roasted vegetables, and dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble and add fresh avocado just before serving. The components do not freeze well.
Expert Tips for Roasted Veggie Bowl
- For meal prep, store the cooked quinoa, roasted vegetables, and dressing in separate airtight containers in the fridge. Assemble just before serving.
- The thickness of tahini varies by brand. You may need to add more or less water to the dressing to reach a drizzling consistency.
- Feel free to add other ingredients like chickpeas for more protein or pickled red onions for a tangy finish.
What to Serve with Roasted Veggie Bowl?
These bowls are a complete meal on their own. For extra protein, you can add a scoop of canned chickpeas along with the roasted vegetables.
Roasted Veggie Bowl Recipe FAQs
Can I use different vegetables?
Yes, this recipe is very flexible. Try it with broccoli florets, cubed sweet potatoes, or Brussels sprouts. Adjust roasting time as needed.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free. Just be sure to use a vegetable broth that is certified gluten-free if you have a sensitivity.
How can I meal prep this bowl?
For best results, cook the quinoa and roast the vegetables ahead of time. Store them in separate containers in the fridge. The dressing can also be made and stored. When you’re ready to eat, just assemble a bowl and add fresh toppings like avocado.
Roasted Veggie Bowl
Ingredients
- 1 medium head cauliflower cut into florets, about 6 cups/680g
- 3 large carrots peeled and sliced, about 1.5 cups/225g
- 3 Tbsp extra-virgin olive oil divided, 45ml
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup quinoa rinsed, 185g
- 2 cups vegetable broth 480ml
- 4 cups chopped fresh kale tough stems removed, about 4oz/115g
- 1 ripe avocado sliced
- 1/4 cup roasted pumpkin seeds for garnish, 35g
- Chopped fresh parsley for garnish, optional
For the Golden Tahini Dressing
- 1/4 cup tahini well-stirred, 60ml
- 1 Tbsp sherry vinegar 15ml
- 1 Tbsp maple syrup 15ml
- 2 tsp chili garlic sauce 10ml
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 1/4 tsp kosher salt
- 3 to 4 Tbsp water as needed, 45-60ml
Instructions
- Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, combine the cauliflower florets and sliced carrots.
- Drizzle the vegetables with 2 tablespoons of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss well to coat everything evenly.
- Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and browned in spots.
- While the vegetables roast, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- In a small bowl, prepare the dressing. Whisk together the tahini, sherry vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt. Gradually add water, 1 tablespoon at a time, whisking until the dressing is smooth and pourable.
- Once the quinoa is cooked, remove it from the heat. Add the chopped kale and the remaining 1 tablespoon of olive oil. Stir to combine, then cover the pot and let it stand for 5 minutes to allow the kale to wilt.
- To assemble, divide the quinoa and kale mixture among four bowls. Top with the roasted vegetables, sliced avocado, and a sprinkle of pumpkin seeds. Drizzle with the tahini dressing and garnish with fresh parsley, if using.
