Roasted Veggie Glow Bowls (Printable Version)

Colorful bowl with roasted veggies, fluffy quinoa, kale, and a golden tahini drizzle for wholesome flavor.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium head cauliflower, cut into florets (approximately 6 cups)
02 - 3 large carrots, peeled and sliced diagonally into 2.5 cm chunks
03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Quinoa and Greens

09 - 1 cup dry quinoa, rinsed
10 - 2 cups vegetable broth
11 - 4 packed cups chopped fresh kale
12 - 1 tablespoon extra-virgin olive oil

→ Toppings and Garnishes

13 - 1/4 cup roasted pumpkin seeds
14 - 1 ripe avocado, sliced
15 - Chopped fresh parsley, for garnish

→ Golden Tahini Dressing

16 - 1/4 cup tahini, well-stirred
17 - 1 tablespoon sherry vinegar or apple cider vinegar
18 - 1 tablespoon maple syrup
19 - 2 teaspoons chili garlic sauce
20 - 1/2 teaspoon curry powder
21 - 1/4 teaspoon ground turmeric
22 - 1/4 teaspoon kosher salt, plus more to taste
23 - 3 to 4 tablespoons water, as needed for consistency

# Steps To Follow:

01 - Preheat oven to 220°C. Arrange cauliflower florets and carrot chunks on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt, and black pepper. Toss thoroughly to coat vegetables evenly.
02 - Roast in preheated oven for 25 to 30 minutes, tossing vegetables once halfway through, until golden, crisp, and caramelized.
03 - Combine quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to low, cover, and simmer for approximately 15 minutes, or until all liquid is absorbed and quinoa is tender and fluffy.
04 - Remove the saucepan from heat and stir in chopped kale and remaining 1 tablespoon olive oil. Cover and allow kale to wilt gently in the residual heat. Keep warm until serving.
05 - Combine tahini, sherry or apple cider vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and 1/4 teaspoon salt in a bowl. Gradually whisk in water, 1 tablespoon at a time, until the sauce is smooth and reaches desired pourable consistency.
06 - Divide the quinoa and kale mixture evenly among four serving bowls. Top with roasted cauliflower and carrots, sliced avocado, and roasted pumpkin seeds (about 1 tablespoon per bowl). Drizzle generously with Golden Tahini Dressing. Finish with a sprinkle of fresh chopped parsley.

# Notes and Tips:

01 - For optimal freshness, chop vegetables up to 3 days in advance and refrigerate in an airtight container. Tahini dressing can be prepared ahead and refrigerated for up to 4 days.
02 - Store quinoa and vegetables separately from the dressing to maintain ideal texture when reheating. Reheat quinoa and vegetables in the microwave before adding avocado, parsley, and dressing.
03 - If tahini dressing thickens during storage, whisk in 5 to 10 ml of water to restore original consistency.

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