Roasted Veggie Bowl
Roasted cauliflower and carrots over fluffy quinoa and kale, all tied together with a golden tahini dressing.
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.
Notes
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.